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Spinach waffles with vegetables & tzatziki | Nordmad
Dinner

Spinach waffles with vegetables & tzatziki | Nordmad

Crisp waffles with spinach in the batter, filled with vegetables, avocado and creamy tzatziki – a light dish where everyone chooses their own fillings.

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Rate:
1.0 (1)
35 min total
4 servings
Easy

Ingredients

servings
Units

  • Spinach waffles

    • 3.5 oz fresh spinach
    • 2 stk eggs
    • 5.3 oz wheat flour
    • about 0.8 cup milk
    • 1 tsp baking powder
    • 1 tbsp oil
    • ½ tsp salt

  • Vegetable filling

    • 1 stk avocado
    • 0.5 stk cucumber
    • 5.3 oz cherry tomatoes
    • 4 blade lettuce leaves
    • 0.5 stk red bell pepper

  • Tzatziki

    • 7.1 oz Greek yoghurt (10%)
    • 0.5 stk cucumber (grated)
    • 1 fed garlic (crushed)
    • 1 tbsp olive oil
    • 1 tbsp lemon (juice)
    • ½ tsp salt

Instructions

  1. 1

    Spinach waffles

    1. Blend spinach, eggs, milk, oil and salt into a green, smooth batter.
    2. Add the flour and baking powder, and blend briefly until the batter just comes together.
    3. Heat the waffle iron and brush lightly with oil.
    4. Bake the waffles until golden and crisp.
    15 min
    Blender
  2. 2

    Tzatziki

    1. Grate the cucumber coarsely and squeeze out the liquid with your hands or a tea towel.
    2. Stir together the yoghurt, cucumber, garlic, olive oil, lemon juice and salt.
    3. Chill it while you prepare the vegetables.
    8 min
    Bowl
  3. 3

    Vegetables and serving

    1. Cut the avocado, cucumber, tomatoes and pepper into rough pieces.
    2. Rinse the lettuce and let it drain.
    3. Fill the warm waffles with vegetables and a generous spoonful of tzatziki.
    4. Serve straight away while the waffles are still crisp.
    7 min
    KnifeCutting Board

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Details

Nutrition

Calories

480kcal

Protein

20g

Fat

26g

Carbs

38g

Serving Size

350g

Dietary

Allergens

GlutenMælkÆg

Serving

Suggestions

  • • Serve straight away.

Drink Pairings

  • • Oven: Sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Warm in the oven before serving.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Can be frozen baked or unbaked. Bake straight from frozen at 200°C for 25 min.

Reheating

  • • Oven: Heat at 180°C for 10–12 minutes until piping hot and crisp. (180°C)

Tips

Preparation

  • • The batter can be made ahead and kept in the fridge for up to 24 hours.
  • • The waffles can also be made as small mini sandwiches for a packed lunch.

Cooking

  • • Remember to keep it playful

Serving

  • • Serve with extra tzatziki or a sprinkle of toasted seeds.
  • • Also good cold with hummus instead of tzatziki.

Variations

Flavor

  • Mild and green

Health

  • Vegetable-forward

Method

  • Waffle iron

Toppings

  • Tzatziki and fresh vegetables

Author

M

Michael

Nordmad – grønne, uformelle retter, der bringer ro og glæde i hverdagen.

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Comments

Author

M

Michael

Nordmad – grønne, uformelle retter, der bringer ro og glæde i hverdagen.