euphoricvegan.com

Potato and Leek Waffles with Avocado Dip | Yield: 6 | Time: 30 mins You'll need         

Waffle iron Food processor/blender Mixing bowl Chopping board Knife Mixing Spoon Cup measures Oil spray Small bowl/ramekin (to serve)

Ingredients Potato & Leek Waffles:       

2 medium potatoes, peeled, cooked and mashed (2 cups mashed) 1 small leek (1 cup chopped) 1 tsp garlic powder 1 tbsp finely chopped parsley 1/2 tsp salt 1 tbsp vegan margarine 1/2 cup flour

Zesty avocado dip:       

1 medium-large avocado 1/3 cup parsley zest + juice 1/2 lemon 1/3 cup water 1/2 tsp garlic powder 15 capers/ 1/4 tsp salt pinch pepper

euphoricvegan.com

Method 1. Chop the ends of the leek of and discard, then chop in half lengthways. Chop the half into 3 and thinly slice, repeat with the other half and place in the mixing bowl along with the mashed potato, garlic powder, chopped parsley, salt and butter and combine. Then stir in the flour until evenly distributed. 2. Pre-heat the waffle iron and spray with oil, then divide the potato mixture into 6 equal sized balls. Place one ball on each side of the waffle iron and press down slowly so the mixture spreads out, cook for 7-10 mins until firm and crisp. Repeat with the rest of the mixture. If you want to serve the waffles hot, you can keep them warm in an oven on a very low heat. 3. To make the dip, place the avocado, parsley, lemon zest + juice, capers, pepper, water and garlic powder in the blender and blend until smooth, transfer to a ramekin or small bowl to serve. 4. Serve up the waffles with the dip and enjoy! Cassidy xx