When I saw that today was International Waffle Day – and I use the term loosely because it isn’t that widely celebrated- I thought, why not?

I had my kids at “waffle”! But they’re not getting that lucky… no ice cream and syrup on a Monday night. Instead, I tried a potato waffle. Not our usual Monday night fare so still enough to entice them! I hope you enjoy the recipe- it’s super easy.

What goes in:

Half an onion, chopped very finely

A smidge of chopped garlic

A little olive oil for frying

4 large potatoes, boiled and mashed (add a bit of butter)

Half a cup of all purpose flour

1 teaspoon of baking powder

1/4 teaspoon of salt (or season to your taste)

2 eggs

How to do it:

Prepare the mashed potato without adding too much liquid – you want the potato to be quite stiff. Chop the onion very finely- doing this in a food processor is the way to go to get a good result. Then fry the onion with the garlic until soft and slightly golden brown.

Combine the onion with the mashed potato, flour, baking powder and 2 eggs. Mix well to combine. Heat and grease your waffle pan and then scoop the mixture into the pan filling the waffle space to about one cm inside edge, as when it cooks, it will expand.

Allow the waffles to cook for between 7 and 10 minutes, checking them intermittently to ensure they don’t burn, but take on a golden colour. Potato waffles are heavy and as such, they may not be as crispy as you’d like. I found that cooking them ahead and then heating them up in the air fryer before serving did wonders. The oven grill may work just as well.

Serve these with a topping of savoury mince, some crispy bacon or a side of chicken schnitzel.