Cheesy Veggie Waffles
One of my favourite ways to start my day is with veggies. My preference for breakfasts is more on the savoury side and so this recipe is just the ticket for that. This recipe is pretty versatile in that you can add any variety of veggies you may have in your fridge that need using up, as they all get chopped up finely in the food processor. These waffles are wonderfully filling, without feeling heavy, and are popular with both the adults and kids in my household. I hope you enjoy these as much as we do!
Ingredients (makes 10 waffles):
1 onion, peeled and quartered
1 carrot, cut into chunks
200g mushrooms
2 large leaves of kale, stems removed, torn into large pieces
Large handful of fresh herbs
250g ricotta or fetta
4 eggs
1 cup water
150g besan flour (or other flour of your choice)
2 tsp baking powder
Salt and pepper
Method:
Preheat a waffle iron (if you don’t have a waffle iron, you can cook these in a frypan as fritters instead) and spray or brush with extra virgin olive oil.
Add herbs and vegetables to a food processor or Thermomix, and process until finely chopped (10sec/sp5 in Thermomix). Tip the chopped veggies into a large bowl.
Without washing your food processor, add the remaining ingredients and process until smooth and well incorporated (10sec/sp4 in Thermomix, scrape down the sides and process another 10sec/sp4). Add this batter to the chopped veggies in the large bowl and mix together until combined.
Cook 1/2 a cup of waffle mixture per waffle until cooked through and golden on the outside. Enjoy!
About Magnolia Naturopathy
Magnolia Naturopathy is owned and operated by Brisbane naturopath and herbalist Iwa Brown. At Magnolia Naturopathy, we offer online telehealth naturopathy consultations to assist our clients all over Australia to reach their health goals. Contact us here to find out more, or book your online telehealth naturopathy appointment here.
