Chicken Waffles

Sometimes, all you need is a fun twist to get your little one excited to eat. These chicken nugget waffles are packed with cauliflower, potato, and carrot, blended smooth, pressed into a waffle maker, and come out perfectly golden and soft inside.

They’re easy to hold, easy to eat, and sneak in plenty of veggies without anyone noticing.

Ingredients

Makes 10 (4-inch) waffles

• 3 handfuls cauliflower florets
• 3 small yellow potatoes, cooked
• ½ carrot, cooked and sliced
• 2 chicken tenders, cooked
• 2 eggs
• 2 tbsp full fat cottage cheese
• ½ cup organic unbleached all-purpose flour
• ½ tsp baking powder
• Olive oil, for greasing

Instructions

1. Cook chicken tenders, potatoes and carrots until fully cooked through. Let cool slightly.
2. Add cauliflower, cooked potatoes, carrots, and chicken tenders to a food processor. Process until combined.
3. Add eggs and cottage cheese, then continue blending.
4. Add flour and baking powder, and blend again until smooth and thick, the texture should be like a scoopable batter.
5. Preheat your waffle maker and lightly brush or spray it with olive oil.
6. Spoon the mixture into the waffle maker and spread evenly.
7. Cook until golden and crisp on the edges.

Notes

• Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
• Reheat in a toaster or oven for a crisp texture again.