Do you have an electric waffle iron languishing in the back of a cupboard? If you do then you might be interested in today’s recipe. Especially if you have kids or grandkids. And even if you don’t.
With this recipe (which came from the American magazine Food and Wine) you squash some bought potato croquettes (Tater Tots in the US) with a waffle iron to make a potato cake. In Australia I found something similar to Tater Tots in Aldi, which are called Potato Jewels.
Once the potato cake is ready you can top it with anything you fancy. We had prosciutto, but smoked salmon or trout would be nice. I added a few roasted pumpkin cubes to the topping (because they needed using up) and they went well.
Non-stick cooking spray
About 50 frozen Tater Tots or Jewels, thawed
¼ cup sour cream or creme fraîche
2 Tbs whole-grain mustard
2 handfuls rocket
1-2 tsp olive oil
1 tsp lemon juice
6 slices prosciutto (or smoked salmon or trout)
Thinly sliced gherkins for serving (optional)
Heat an 8 inch (20cm) electric waffle iron and grease with non-stick spray. Arrange about 25 Tater Tots or Jewels on the waffle iron to cover it. Sprinkle with salt, then close the lid and cook for 6-8 minutes or until golden and crispy on both sides. Open the lid a couple of times during cooking and press the potatoes down with a fork, in order to fill in any gaps. Repeat with another 25 or so Jewels to make a second potato waffle.
Meanwhile mix sour cream and mustard in a small bowl. Mix rocket with the olive oil and lemon juice.
To serve, spread each potato waffle with some of the mustard cream. Arrange 3 slices of prosciutto and half the rocket on each. If liked garnish with sliced gherkins.