Swedish potato waffles

Makes 4

Channel your inner hygee with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill. If you don’t have a waffle machine, turn the mix into patties and cook in a frying pan.

Ingredients:

For the waffles:

– 2 cups of mashed potato

– 2 tbsp. of plain flour

– 1 free range egg

– 1/2 a red onion, finely chopped

– 1 tbsp. of chopped dill

– A pinch of salt and pepper

To top:

– 4 tsp. of roe

– 4 tbsp. creme fraiche

– 4 tsp. of finely chopped red onion

– A few sprigs of fresh dill.

Method:

– Preheat your waffle iron to the highest setting.

– In a bowl, mix the potato, flour, egg, red onion and dill into a smooth and sticky batter. Season with salt and pepper.

– Dollop a ladle full into each section of the waffle machine and close, cooking for a few minutes until golden brown on either side.

– Top with a tablespoon of creme fraiche, a teaspoon of roe and red onion. Scatter with fresh dill and serve immediately.

Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published BY Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes see: http://millycookbook.com/