Egmont Honey Potato Waffles with Sriracha Dipping Sauce

Invite some friends around this weekend and whip up these potato waffles, top them with an egg or two, some baby spinach, herbs and our zingy lemon and sriracha dipping sauce and you have the makings of a delicious, nutritious brunch!  

Serves: Makes 4 waffles 

Prep Time: 15 minutes 

Cook Time: 15 minutes 

INGREDIENTS  

- 500g potatoes, coarsely grated 

- 1 medium onion, finely chopped 

- 3 cloves garlic, minced 

- 100g parmesan cheese, grated 

- 2 eggs 

- 1 teaspoon sea salt 

- 1 teaspoon smoked paprika 

- ½ cup mayonnaise 

- Zest 1 lemon 

- 1 tablespoon sriracha sauce 

- 1 teaspoon Egmont Honey 

METHOD 

1. Put the grated potato into a bowl, cover generously with water and leave to sit for 2-3 minutes. Drain well, then rinse and drain again.  

1. Take handfuls of the potato and squeeze out the water before putting it into a large bowl. Repeat with the remaining potato.  

1. To the potato add the onion, 2 cloves of the minced garlic, the cheese, eggs, sea salt and smoked paprika. Using clean hands mix well to combine.  

1. Heat a waffle iron and grease generously with butter. Spoon a quarter of the potato mixture into the waffle iron and cook until golden brown and cooked through. Repeat with remaining mixture.  

1. In a small bowl add the remaining minced clove of garlic, mayo, lemon zest, sriracha sauce and honey and mix well to combine.  

1. Serve the waffles with the dipping sauce scattered with some fresh green herbs (we used chives).