Page 96 - MAY_2017

zucchini waffles
roasted sweet pot

AND ALMONDS

0.15 Prep Servings
0.15 Cook 4 Makes
0.10 Prep
0.25 Cook 24
INGREDIENTS

INGREDIENTS
• 150g zucchini, coarsely grated
• 2 eggs
• 300g peeled sweet potato, cut into 1cm thick rounds
• 50g grated cheddar
• 1 teaspoon extra virgin olive oil
• 1/4 cup self-raising flour
• 1 garlic clove, thinly sliced
• 25g bacon, finely chopped
• 75g trimmed kale, coarsely chopped
• 1/2 small brown onion, finely chopped
• 2 eggs, poached
• 1 tablespoon olive oil
• 1 tablespoon natural almonds, chopped

METHOD

1. Preheat oven to 200C/180C fan forced. Line a
METHOD
baking tray with baking paper. Place potato on
prepared tray. Lightly spray with olive oil. Roast
Step 1: Combine all ingredients in a large bowl.
for 20-25 minutes or until golden and tender.
Season with pepper.
2. Meanwhile, heat oil in a large non-stick frying
Step 2: Cook in waffle iron according to
pan over medium-high heat. Add garlic and
manufacturer’s directions for 5-6 minutes or until
cook, stirring, for 30 seconds or until aromatic.
golden and cooked through. Serve immediately.
Add kale and stir until just wilted.

3. Divide the potato among serving plates. Top
tasty

Photo: Andrew Youngto: Andrew Young
96 may 2017 | mychild Pho Photo: Guy Bailey