Skip to content Skip to navigation menu


Savory Potato Waffles


A light, fluffy and crispy savoury mashed potato waffle, topped with roasted cherry tomatoes, avo slices and herbed vegan yogurt sauce.

  • Serves: 6-8
  • 1 hour


  • For the herbed vegan yogurt sauce:
    90ml (6 Tbsp) of vegan yoghurt.
  • 30ml (2 Tbsp) Knorr Light greek galad Dressing.
  • 2.5ml ( ½ tsp) salt.
  • 7.5ml (1½ tsp) Robertsons black pepper.
  • A handful of fresh chives, finely chopped.
  • A handful of fresh parsley, finely chopped.

  • For the potato waffle batter:
    6 medium-sized potatoes, peeled and cubed.
  • 30g ( 2 Tbsp) vegan butter.
  • 30ml (2 Tbsp) Knorr Aromat Naturally Tasty.
  • 7,5ml (1½ tsp) Robertsons White Pepper.
  • 250g (1 cup) grated vegan cheese.

  • For the roasted tomato Topping:
    250g (1 cup) cherry tomatoes halved.
  • 15ml (1 Tbsp) olive oil.
  • 15ml (1 Tbsp) Robertsons Masterblends Rustic Garlic & Herb.

  • For serving:
    1 avocado, sliced.


  1. Whisk together herbed vegan yoghurt sauce ingredients in a small bowl then refrigerate until needed.
  2. Bring a large pot of water to the boil with a pinch of salt. Add potatoes and boil until soft. Drain water and transfer potatoes to a large bowl. Mash potatoes with vegan butter, Knorr Aromat Naturally Tasty, Robertsons Ground White Pepper and vegan cheese.
  3. Cook waffle batter in a pre-heated waffle iron in batches until golden and crispy. Set on a wire rack to cool.
  4. While cooking the waffles, preheat oven to 180°C degrees. Place tomatoes on an oven sheet, drizzle with olive oil and season with Robertsons Masterblends Rustic Garlic &vHerb. Roast in the oven for 20 minutes.
  5. Assemble by topping the waffles with roasted tomatoes, avocado slices and a dollop of herbed yoghurt sauce.
Need Ingredients?