# Potato Waffles with Oven-Roasted Vegetables and Burrata

Recipe by [Amir Haddad](https://fridge.menu/en/u/amirhaddad)

Crispy potato waffles served with oven-roasted courgette and aubergine, burrata and toasted pine nuts.

Servings: 4 · Prep 20 min · Cook 35 min · Side dishes

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Potato Waffles with Oven-Roasted Vegetables and Burrata](https://image.fridge.menu/adaptations/8dsjthqg/9879903780cdd776a3bf3ab3e1d3bbe98dfcc221049752781c349736b5021857.jpg)

## Ingredients

- 1 kg [Potato](https://fridge.menu/en/i/potato) — coarsely grated
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 50 g [Plain flour](https://fridge.menu/en/i/flour)
- 45 g [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs) — dried
- 50 g [Mature cheddar](https://fridge.menu/en/i/cheddar) — coarsely grated
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — diced
- 1 pcs Aubergine — diced
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- 1 tsp [Dried rosemary](https://fridge.menu/en/i/dried-rosemary)
- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 pcs [Burrata](https://fridge.menu/en/i/burrata)
- 40 g [Pine nuts](https://fridge.menu/en/i/pine-nut) — toasted
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

## Steps

1. Put the coarsely grated potato into a bowl and mix well with a little salt. (2 min)
2. Leave the potato for 10 minutes to let the moisture come out. (10 min)
3. Tip the potato into a sieve and squeeze out as much liquid as possible. (3 min)
4. Put the potato in a bowl with the rest of the ingredients (onion, egg, flour, breadcrumbs, cheese, salt and pepper) and mix well. (2 min)
5. Cook the potato waffles one at a time in a waffle iron brushed with a little oil, until crisp and golden. (5 min)
6. Place them on a rack or keep warm in the oven while you cook the rest of the waffles.
7. Put the diced courgette and aubergine into a greased heatproof dish. (2 min)
8. Mix the olive oil, finely grated garlic, rosemary, salt and pepper and pour this mixture over the vegetables. (1 min)
9. Mix the vegetables well so they are evenly coated. (1 min)
10. Roast in a preheated fan oven at 200°C for about 20-25 minutes. (23 min)
11. Serve the hot potato waffles with the hot roasted vegetables, a whole or broken piece of burrata, a drizzle of olive oil and a sprinkle of toasted pine nuts, salt, freshly ground pepper and finely chopped parsley.

## What was changed

Mature cheddar was swapped for the aged hard cheese shoppers here commonly buy, since the original cheese was unspecified.

Published 2026-10-08

https://fridge.menu/en/r/potato-waffles-with-roasted-vegetables-and-burrata-8dsjthqg

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