I was trying to think of a way to make corn fritters without the hazards of rogue corn kernels exploding in a frying pan, when it struck me—why not make a waffle batter, put lots of vegetables in it, and cook it in my jaffle iron. And so the savoury ‘waffle jaffle’ was born! They’re really good, straight from the jaffle iron or cold the next day in a lunchbox, these guys work with whatever vegetables you like: even mixed frozen vegetables would work fine.
Tags
- recipes
- Beef and Lentil Bolognaise
- Beetroot and Corn Poke Bowl
- Breakfast Burritos
- Broccoli and Tofu Stir Fry
- Broccoli Mac and Cheese
- Cajun carrot mash
- Carrot and Pineapple Cake
- Carrot Cake Overnight Oats
- Cauliflower Couscous Salad
- Cauliflower Fried Rice
- Charred Corn with Roasted Red Onion, Avocado and Tomato Salad
- Chick Pea & Eggplant Braise With Broccoli & Cauliflower Rice
- Chicken and Avocado Soft Tacos
- Chicken Noodle Salad
- Chickpea, Corn and Zucchini Fritters
- Coleslaw
- Elote Mexican Street Corn with Homemade Mayonnaise
- Ezme and Hummus
- Fully Loaded (with veggies) Spaghetti Bolognese
- Ginger Veggie Stir Fry
- Good Morning Green Smoothie
- Grilled Corn Salad with Cilantro Lime Vinaigrette
- Grilled Vegetarian Breakfast
- Healthy BBQ Chicken and Vegetable Pizza
- Homemade Beef Burger
- Hommus ‘Echidna’
- Hommus and Vegetable Sticks
- Mango, Avocado and Macadamia Salad
- Matt Golinski’s Cauliflower and Chickpea Balls with Beetroot Hommus
- Matt Golinski’s Roast Chicken, Pumpkin and Macadamia Salad
- Matt Golinski’s Sweetcorn, Capsicum and Cheese ‘Waffle Jaffles’
- Mini omelettes
- One pot beans and rice
- Pak Choy Salad with Coriander Lime Dressing
- Pumpkin, Chickpea and Coconut Curry
- Quinoa, Feta, Roasted Capsicum and Corn Muffins
- Rice Paper Rolls with Green Goddess Dipping Sauce
- Roast Carrot and Quinoa Salad
- Roasted Chickpeas
- Roasted Vegetable Frittata
- San Choy Bow
- Savoury Muffins
- Shakshuka Baked Eggs
- Smashed Pea Breakfast Bowl
- Soft Fish Tacos
- Spiced Popcorn
- Spring Pea Linguine
- Sweet Potato Chips
- Sweet Potato Nachos
- Tiny Toms Bruschetta
- Tofu, Noodle and Vegetable Stir Fry
- Vegetable Paella
- Vegetable Shepherd’s Pie
- Veggie Burger
- Veggie Hashbrowns with Avocado on Toast
Matt Golinski’s Sweetcorn, Capsicum and Cheese ‘Waffle Jaffles’
4
Serves
0
Serves of fruit (per serve)
1
Serves of vegetables (per serve)Ingredients
- 150 gm (1 cup) plain flour (try half wholemeal to increase your fibre intake)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 250 ml (1 cup) milk
- 250 gm corn kernels (1 tin, drained, or 2 fresh cobs kernels removed)
- 100 gm red capsicum, diced
- 100 gm low fat cheddar cheese, grated
- 1 tbs chopped parsley (optional)
Method
- Turn on the jaffle iron to get it hot.
- In a medium bowl, mix together the flour, baking powder and salt.
- In a jug or small bowl, whisk together the milk and egg lightly.
- Whisk the milk and egg mixture into the flour mixture a little at a time to form a smooth batter.
- Stir in the corn, capsicum, cheese and parsley and mix well.
- Spray the jaffle iron on the top and bottom lightly with oil or brush with butter or vegetable oil.
- Spoon the mixture evenly into the jaffle iron (this mix makes 4, so if you have a 2 sandwich press then you’ll need to do 2 batches).
Recipe Notes
The mix can be made ahead of time and stored in the fridge and cooked as needed.
If being taken to school in a lunchbox this snack with need to start its journey cold and be kept cold with an icepack or two. Get the back to school food safety essentials here.
I was trying to think of a way to make corn fritters without the hazards of rogue corn kernels exploding in a frying pan, when it struck me—why not make a waffle batter, put lots of vegetables in it, and cook it in my jaffle iron. And so the savoury ‘waffle jaffle’ was born! They’re really good, straight from the jaffle iron or cold the next day in a lunchbox, these guys work with whatever vegetables you like: even mixed frozen vegetables would work fine.
Like this recipe?
Nutrition per serving
|
1432kj kJ |
13g Fat |
7g Sat. Fat |
38.3g Carbs |
7.6g Sugars |
5g Fibre |
16g Protein |
677.2mg Salt |
| 631.5kJ per 100 g |
5.6g per 100 g |
3.2g per 100 g |
16.9g per 100 g |
3.3g per 100 g |
2g per 100 g |
7g per 100 g |
298.5mg per 100 g |
Acknowledgements
Recipe created by Matt Golinski, Health and Wellbeing Queensland Ambassador.