|625 ml||baby spinach|
|5 ml||garlic — cloves, crushed|
|250 ml||cottage cheese — smooth, creamed|
|250 ml||cheddar cheese — grated|
|5 ml||chermoula spice|
|60 ml||psyllium husk|
|2.5 ml||salt — fine|
|2||eggs — poached, to serve|
|fresh basil — to garnish|
Heat the waffle maker
Melt the butter in a pan over medium heat. Add the spinach and garlic and cook for 2 minutes until wilted. Allow it to cool for 5 minutes and then add it to a food processor with the creamed cottage cheese, cheddar, eggs, Chermoula spice, psyllium and salt. Blend until fine. Let it stand for 5 minutes to thicken up.
Lightly spray the waffle maker with a bit of non-stick cooking spray. Add some batter and cook each one for 2-3 minutes until golden.
Serve it topped with a poached egg and garnish with basil, if you prefer.
This batter can also be used to make flapjacks. Simply fry them in a pan with melted butter.
Recipe reprinted with permission of Illanique van Aswegen.
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