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Spidskålsvafler med hytteost – Proteinrige og glutenfri vafler
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Pointed cabbage waffles with cottage cheese

Recipe for filling, high-protein waffles with cottage cheese and eggs - pointed cabbage and carrot.
Course Bread, Lunch
Cuisine Danish
Nøgleord Cottage cheese bread, Waffles
Total Time 30 minutes
Servings 4 waffles
Calories 133kcal

Ingredients

  • 125 g pointed cabbage, finely shredded
  • 125 g carrots, coarsely grated
  • 150 g cottage cheese
  • 4 eggs
  • 2 tbsp sesame seeds (optional)
  • 2 tbsp plain flour* see intro
  • Salt and freshly ground pepper
  • Oil or butter for the waffle iron

Instructions

  • Mix the vegetables, cottage cheese, eggs, sesame seeds and plain flour together in a bowl and season with salt and freshly ground pepper.
    If you grate the carrots yourself, squeeze out a little of the liquid.
  • Heat your waffle iron thoroughly.
  • Brush with a little oil or butter and spread the mixture over the cooking plates. Close the waffle iron and cook until the waffles are golden and cooked through.
    Don't lift the lid too soon, as you risk tearing the waffles apart. I gave them about 5 1/2 minutes in my Belgian waffle iron.
    If you are using an ordinary waffle iron, the cooking time will be shorter.

Nutrition

Calories: 133kcal | Carbohydrates: 7g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 242mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5505IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 2mg