Potato Waffles with Fricasseed MushroomsServes: 4
185g (6 oz) mashed potatoes
2 tbsp hot milk
6 tsp plain flour
30g butter, melted
2 eggs, beaten
45g (1 1/2 oz) butter
6 spring onions, chopped
375g (12 oz) mixed mushrooms
320ml (1 1/3 cups) thick sour cream
1 tbsp fresh parsley, chopped
celery salt and freshly-ground black pepper, to taste
chopped chives, to garnish
parsley sprigs, to garnish
Method:Beat together the potato, milk, flour and melted butter together in a bowl until smooth. Season to taste with the celery salt and black pepper. Add the eggs and mix thoroughly to blend the ingredients.
Heat an electric waffle iron and brush with oil. Fill one half with the potato batter, close and secure the lid then cook for between 2 and 3 minutes, or until the steam stops escaping and the waffle is crisp and golden.
Remove the waffle from the iron and set aside to keep warm. Repeat the cooking process until all the batter has been used up.
Melt the butter in a saucepan, add the spring onions and mushrooms and fry until slightly softened. Now add the sour cream and bring the mixture to a boil, stirring constantly until the mixture is thick.
Now stir in the parsley.
Serve the waffles topped with the creamed mushrooms and garnished with chopped chives and a few sprigs of parsley