Description
A delicious and crispy potato waffle topped with creamy avocado and tomato, perfect for a satisfying meal.
Ingredients
Scale
- 1 whole boiled potato, skin on
- 60 g grated vegan cheese
- 2 tablespoons vegan cream cheese
- 2 slices ripe tomato
- 1/2 avocado, sliced
- 1 teaspoon chili crisp
- 1/4 teaspoon sesame seeds
Instructions
- Place the whole potato with skin in a pot of water and boil until fork tender. Drain and allow to cool until comfortable to handle.
- Preheat the waffle iron until very hot so the vegan cheese will melt and crisp properly.
- Evenly distribute half of the grated vegan cheese on the bottom plate of the waffle iron, place the boiled potato on top, then cover with the remaining grated vegan cheese.
- Firmly close the waffle iron to press the potato flat. Cook for 10–12 minutes or until the exterior is deeply golden and crisp, and the cheese is fully melted. Avoid opening early to ensure proper crisping.
- Carefully transfer the crispy potato waffle to a plate. Spread a generous layer of vegan cream cheese, arrange the tomato slices and avocado, then top with chili crisp and a sprinkle of sesame seeds. Serve immediately.
Notes
- Ensure the waffle iron is hot enough for optimal crispiness.
- Mix and match toppings as desired.
- For extra flavor, add herbs or spices to the potato mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Waffle
- Cuisine: Vegan
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg