Vegetable waffles with cheese – wholesome, crispy and perfect for using up leftovers.

Looking for something wholesome, filling and delicious? Try Berit Nordstrand's vegetable waffles with cheese – a brilliant way to use up leftover vegetables and odds and ends of cheese, while giving everyday waffles a tasty twist. These crispy waffles are perfect for breakfast, lunch or a quick bite on the go.

How to make vegetable waffles with cheese

1. Blend
   Place all the ingredients in a blender and blend until you have a smooth batter.
2. Rest
   Leave the batter to rest for at least 15 minutes, or overnight – Berit believes this may make the nutrients easier to absorb.
3. Cook
   Cook the waffles in a properly preheated waffle iron until golden and crisp.
4. Cool
   Leave to cool on a wire rack to keep them crisp.

Tips:

• Serving suggestions: with cream cheese, pesto and smoked salmon; with avocado and chilli flakes; with cured sausage and cucumber; or with cheese or sour cream and lingonberries.
• Vegan alternative – flax egg: Replace each egg with 1 tbsp ground flaxseed and 3 tbsp water. Stir together and leave to thicken for 5 minutes before adding to the batter.
• A great recipe if you want to cut down on food waste and eat more vegetables without compromising on flavour.