Ricotta Potato Waffles with Berries

How to make Ricotta Potato Waffles with Berries

Prep Time: 15 minutes        |        Cook Time: 20 minutes        |        Serves: 2 - 4

Ingredients

Honey butter:

• 80g Pure Valley salted butter, softened
• 2 tbsp Bramwells Australian honey

Waffles:

• 200g plain mashed potato (see note below)
• 100g Westacre Dairy smooth ricotta
• 2 tbsp Bramwells Australian honey
• 2 Lodge Farms free range eggs, beaten
• 1 tsp White Mill organic vanilla bean paste
• ¼ cup White Mill plain flour
• 1 tsp White Mill baking powder
• Pure Vita canola oil, for brushing
• Fresh mixed berries, to serve

Method

1. Preheat oven to 180°C. For the honey butter, mix the butter and honey together and set aside.
2. Mix the mashed potato, ricotta, honey, eggs, vanilla, flour and baking powder together with a large pinch of salt.
3. Brush a small waffle maker with oil and add ¼ of the mixture. Cook until crispy and browned. Repeat with the remaining mixture and transfer to a baking sheet. Bake for 10 minutes. Transfer the waffles to plates.
4. Smear with butter, top with fresh berries and serve.

Note: The mashed potato is best made from washed white potatoes.