Ingredients for 4 people:
500 g potatoes, floury cooking
salt
100 g flour
50 g cornstarch
1/2 packet baking powder
50 g soft margarine
1 jar (355 g) apple & apricot puree
150 ml soy milk
50 g each finely grated carrot and zucchini
margarine or oil for the waffle iron
Also:
250 g bell pepper pulp (choice of red, orange, yellow and/or green)
1 box of cress
Preparation:
1. Wash potatoes thoroughly and boil in salted water until soft, about 25-30 minutes.
2. Drain potatoes and allow to cool slightly. Peel potatoes and press through a
through a potato ricer. Loosen potatoes a bit and let cool.
3. Mix flour with cornstarch and baking powder and add. Add margarine, 2 tsp salt, 200 g apple & apricot puree, soy milk and vegetable shreds and mix until smooth.
4. Grease a waffle iron thinly and bake waffles with the batter. Let cool on paper towels.
5. Cut bell pepper into strips. Add bell pepper, rest of apple & apricot puree and cut cress to the waffles.
Preparation time approx. 60 minutes plus cooling time.
Nutritional values per serving approx.
Calories: 362
Joule: 1523
Protein: 7,8 g
Fat: 11,7 g
Carbohydrates: 55 g
(FoodCentrale by ddp images)
