Crispy Çeçil Cheese and Potato Waffles with Herbed Yogurt
These potato waffles use the fibrous texture of Çeçil Cheese to create crisp edges and a soft, cheesy centre. Served warm with herbed yogurt, they make a modern and satisfying brunch recipe.
Products in this recipe
Ingredients
- 180 g Çeçil Cheese
- 400 g potatoes
- 1 egg
- 2 tbsp flour
- 2 spring onions
- ½ tsp smoked paprika
- Freshly ground black pepper
- A little oil for the waffle iron
- 150 g Yogurt
- 1 tbsp lemon juice
- Fresh dill
- Fresh parsley
- Freshly ground black pepper
Directions
Coarsely grate the potatoes, then squeeze out as much liquid as possible using your hands or a clean kitchen towel.
Finely slice the spring onions. Pull the Çeçil Cheese apart into strands and smaller pieces.
Mix the grated potatoes with the egg, flour, spring onions, smoked paprika and black pepper.
Fold in most of the Çeçil Cheese, keeping a little aside for serving.
Heat the waffle iron and lightly brush it with oil. Add the potato mixture in portions.
Cook the waffles until deeply golden and crisp on the outside.
For the herbed yogurt, mix the Yogurt with lemon juice, finely chopped dill, parsley and black pepper.
Serve the potato waffles warm with the herbed yogurt. Scatter the remaining Çeçil Cheese over the top before serving.
