These gluten-free vegan potato waffles are crispy on the outside, soft and fluffy on the inside, and incredibly delicious. They're perfect for a wholesome breakfast or brunch, or even breakfast for dinner! Oil-free and easy to make.
Keyword breakfast for dinner, Brunch, Potatoes, savoury breakfast, waffles
First of all, bake the potatoes at 200 degrees C/400 F for 45-50 minutes, until fully cooked through (this will vary depending on the size of the potatoes you use).
Around 10 minutes before the potatoes are done, soak the ground flaxseeds in 3 tbsp water (per 2 tbsp flaxseeds).
Set the potatoes aside until cool enough to handle, then peel.
Start preheating your waffle iron, and in the meantime transfer the potatoes to a large mixing bowl and mash really well (do NOT blend as this will make the dough runny). Then, add the garlic, spring onion, dill, salt, flax egg and tapioca flour. Mix thoroughly to combine.
Add 1-2 heaping tablespoons of the batter into each waffle cavity. The batter will be very thick, but do not worry because it will spread out once you close your waffle iron. You may need to use a cooking spray to prevent sticking, depending on the waffle iron you use.
Cook until crispy and golden brown: the necessary time will depend on your waffle maker, but for me each waffle took around 7-8 minutes.
Do not worry if the batter is very thick as it will spread out - this is what allows the waffles to crisp up nicely.