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Potato and seaweed waffle

An incredibly tasty potato dish based on the classic pommes dauphine. This combination of potato purée and choux pastry is usually piped and deep fried. In this recipe, we have added seaweed for a lovely salty flavour. The addition of the spinach creates a gorgeous green colour.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian

Ingredients

100
g
spinach
200
g
sea lettuce
1
kg
floury potato
100
g
butter
1
whole egg
5
egg yolks
250
ml
water
150
g
butter
125
g
flour, sifted
4
eggs
as needed
salt and pepper

Scale recipe

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