Hearty Italian potato pancakes from the waffle iron

Name: Hearty Italian potato pancakes from the waffle iron
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 100 g Potatoes (preferably from the previous day); 10 g dried tomatoes; 2 stem(s) Oregano; 2 stem(s) Thyme; 1 small onion; 1 TABLESPOON Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Honey; 1 TEASPOON Sunflower oil; 100 g Carrots; 50 g mixed salad leaves (Roman, rocket and radicchio); 50 ml Milk; 1 egg (size S); 1/2 TEASPOON Baking Powder; 30 g Flour; 5 g Parmesan cheese sliced; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

100 g Potatoes (preferably from the previous day)
10 g dried tomatoes
2 stem(s) Oregano
2 stem(s) Thyme
1 small onion
1 TABLESPOON Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Honey
1 TEASPOON Sunflower oil
100 g Carrots
50 g mixed salad leaves (Roman, rocket and radicchio)
50 ml Milk
1 egg (size S)
1/2 TEASPOON Baking Powder
30 g Flour
5 g Parmesan cheese sliced
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Dice the tomatoes. Wash oregano and thyme, shake dry, remove leaves from stalks and chop. Peel onion and cut into fine cubes. Rinse potatoes under cold water, drain and peel
2
For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Stir half the onion cubes into the vinaigrette. Peel and wash the carrots and slice them finely with a peeler. Wash the salad, shake dry and pluck into bite-sized pieces. Arrange carrots and salad in a bowl, fold in vinaigrette
3
Finely grate the potatoes. Mix potatoes, tomatoes, herbs, remaining onion cubes, milk and egg and season with salt and pepper. Mix baking powder and flour and stir into the dough. Preheat waffle iron, grease well and bake dough in it until crispy. Arrange the waffles and salad and sprinkle with parmesan