Crispy rösti waffles with chicken salad
Recipe for crisp rösti waffles with creamy chicken salad.Makes 12-16.
Servings 16 pieces
Calories 154kcal
Ingredients
Chicken salad
- 200 g cooked chicken, diced
- 100 g mushrooms, sliced
- 80 g streaky bacon
- 50 g white asparagus from a jar, drained weight, cut into pieces
- 100 ml crème fraîche (18% fat)
- 50 ml good mayonnaise – I use Hellmann's
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard – optional
- 1 spring onion, finely sliced
- Salt and freshly ground pepper
- Oil
Rösti waffles and garnish
- 16 small frozen rösti potatoes, thawed
- A little green garnish for the top
Instructions
- Heat a little oil in a frying pan and fry the mushroom slices over a high heat until they are golden and the liquid they release has cooked off. Season with salt and freshly ground pepper. Leave them to cool on a plate – lined with a little kitchen paper if you like.
- Cook the bacon until crisp in the oven, air fryer or a frying pan, then leave it to drain on a piece of kitchen paper.
- Mix the crème fraîche, mayonnaise, Dijon and wholegrain mustard in a bowl and season to taste with salt and freshly ground pepper.
- Fold the chicken, asparagus, mushrooms and spring onion into the dressing. Season to taste with salt and freshly ground pepper.
- Place the thawed rösti potatoes in a waffle maker and press them flat. Cook until golden and crisp.Continue until all the rösti are done, setting them aside on a wire rack as you go so they stay crisp.
- Top the rösti waffles with a spoonful of chicken salad, then sprinkle with crumbled bacon and a little green garnish.
Nutrition
Calories: 154kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 275mg | Potassium: 254mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg