Potato waffles with crab
A healthy, delicious dish that's perfect for a cosy night in.
Ingredients
For the potato waffles
- g Floury potatoes, cooked (such as Maris Piper)
- tbsp Butter
- g Crème fraîche
- tbsp Plain flour
- Free-range egg
- tsp Baking powder
- Milk
- Butter, for brushing
For the horseradish dressing
- tbsp Horseradish, grated
- g Crème fraîche
- tsp Dijon mustard
- tbsp Mayonnaise
- Lemon
For the topping
- g Hand-picked crabmeat
- Assorted herbs or sprouts
Instructions
Potatoes left over from dinner? Save them and make potato waffles later.
Potato waffles
Coarsely grate the cooked potatoes.
Tip the grated potato into a bowl. Stir in the melted butter, crème fraîche, egg, flour and baking powder. Loosen the batter with a little milk until it is thick. Season to taste with salt and pepper.
Cook the batter in a greased waffle iron.
Horseradish dressing
Mix all the ingredients together and season to taste with lemon juice, salt and pepper.
To assemble
Gently squeeze the excess liquid out of the crabmeat. Put the crabmeat in a bowl and mix with 2-3 tbsp of the horseradish dressing.
Top the waffles with the crab mixture, the rest of the dressing and fresh herbs, however you like.
For the potato waffles
For the horseradish dressing
For the topping
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