Lunch
Rice Waffles
Serves
2
Prep in
Cooks in
I have long campaigned for imagination as the answer to our food waste problem. I hope today’s reworking of one of our most common culinary leftover is a thought provoking trigger next time you make a little extra for a meal & then shove that pot to the back of the fridge to forget about it.
Recipe makes 3-4 waffles.
Key Facts
- Time saving
- Good use of leftovers
- Added chlorella
- Rich in antioxindants
Ingredients
- 1 cup cooked rice (mine even had some veg in it)
- 2 eggs
- 1 sachet Chlorella (I get mine from Sun Chlorella UK)
- 1 teaspoon baking powder
- 1 crushed clove garlic
- Seasonings of choice
Preparation
01
Add the rice to a pan with 1.5 cups water, cook, stirring well until all the water is absorbed. You should end up with a rough paste. Transfer to a bowl & leave to cool for a few mins.
02
Preheat your waffle iron. Then add the rest of your ingredients to the rice, whisk well & spoon 1/2 cup per waffle into your hot iron. Cook for 7-8 minutes.
03
Serve with fresh veggies, sriracha & crispy fava beans.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
