Paneer-Rösti-waffler
Waffles for supper or in a lunch box? Go on then! Swap the classic sandwich for a filling vegetable-based waffle that is packed with taste and makes an easy and satisfying vegetarian meal. Serve with a garnish of your choice and a generous helping of hummus.
Method
Heat up a large saucepan filled with lightly salted water. Peel and rinse the sweet potatoes and cut them into rough chunks. Put them in the pan and boil for 5-7 minutes until they are starting to get soft.
Cut the Paneer into smaller pieces and place it together with the other ingredients in a blender or food processor. Drain the water from the potatoes and add them to the blender along with salt and pepper according to taste. Blend until you have a uniform but coarse mass.
Heat up a waffle iron, grease it well with butter, add a spoonful of batter and bake the waffles one at a time. Note that vegetable waffles typically take longer to bake than sweet ones.
While they’re cooking, grate the carrots for the topping. Serve the waffles hot with a dollop of hummus, grated carrots, cherry tomatoes and watercress.
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