Savory Carrot Waffles with Cream Cheese and Chicken

Ingredients

• 100 grams carrot, julienne cut

• 200 grams self-rising flour

• 2 teaspoons baking powder

• 1 teaspoon oregano

• 1 teaspoon smoked paprika powder

• 50 grams Parmesan cheese

• 200 ml whole milk

• 3 tablespoons sunflower oil

• 1 egg

• Salt and pepper to taste

• 2 chicken breasts

• 80 grams arugula

• 8 cherry tomatoes

• 100 grams cream cheese

• Extra needed: waffle iron

Instructions

1. Grate the Parmesan cheese.

2. In a bowl, mix the self-rising flour, baking powder, oregano, paprika powder, and Parmesan cheese.

3. Add the egg, milk, and sunflower oil, and whisk until you have a smooth batter.

4. Stir in the julienned carrot and mix well.

5. Preheat the waffle iron and bake the waffles until cooked and golden brown.

6. Meanwhile, cook the chicken breasts until done and slice them into strips.

7. Place a waffle on a plate, cut it diagonally, and top with arugula.

8. Garnish with cream cheese, cherry tomatoes, and chicken strips.

Storage advice

Waffles without toppings can be stored in the refrigerator for up to 2 days and reheated in the waffle iron before serving.

Nutritional information