Date posted: 29/12/2021

Brunch potato waffles with vegan popcorn chicken

Fresh potato waffles topped with sticky vegan popcorn chicken, maple glaze and crispy onions.

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    Everyday Favourites pure Canadian maple syrup 500g
    Everyday Favourites crushed chillies 1g
    Smoked paprika 3g
    Sriracha chilli sauce 150ml
    Everyday Favourites quick frozen sweetcorn 800g
    Maris piper potatoes 1.25kg
    Everyday Favourites plain flour 300g
    Sea salt 20g
    Ground white peppper 1g
    Spring onion 1
    Olive oil 400ml
    Almond milk 550ml
    Yeast 35g
    Vegan chicken popcorn 600g
    Crispy fried onions 50g


    1. In a saucepan add the maple syrup, crushed red chilli, smoked paprika and sriracha then warm through and set to one side.
    2. Sear the corn and set to one side then make mashed potato
    3. In a large mixing bowl add the mashed potato, plain flour, salt, pepper, sliced spring onions, seared corn and mix.
    4. Warm the oil and the almond milk and whisk in the yeast then add to the potato mix. Mix well to form a loose batter (you may need to add more milk dependant on how thick the plain mash is).
    5. Leave the mixture in a warm place for 30-40 minutes, then make the waffles and keep warm.
    6. Cook the popcorn chicken as per the manufactures instructions and keep warm.
    7. Place the cooked waffles onto a plate and top with popcorn chicken, the maple glaze and crispy onions.
    8. Serve with grilled corn ribs and BBQ sauce.
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