These organic potato waffle style cakes are perfect for breakfast or brunch. The amazing thing about them is that you can freeze them once cooked, and pop in the toaster to reheat while you poach your eggs; this creates a super fast meal. You might need two cycles with the toaster depending on how crispy you want them.
Makes about 10.
450g potatoes, chopped and boiled, then mashed.
4-5 spring onions, finely chopped.
2tsp garlic powder.
A small handful of parsley, finely chopped.
Salt and freshly ground black pepper.
1 beaten egg.
5tsp flour.
Oil to bake.
How to:
Mix the egg, spring onions, garlic, parsley, salt and pepper in a bowl.
Add the mashed potato and flour. Mix well.
Spread onto a sheet of baking paper, about 1.5cm thick. Press it down quite firmly. Drizzle with oil.
Bake in a hot oven (200c) for about 25 mins or until lightly browned.
Leave to cool completely, cut into rectangles, and pop them in foil. Freeze! Serve with poached eggs or baked beans.
