Spring has just started but sometimes you really feel like making a winter dish even when it’s a nice summer night. Most winter dishes have something comforting and that makes it perfect to pick whatever time of the year to make it. For me, that’s definitely hutspot, the famous Dutch mashed potatoes. Many families have their own recipes, but I always find myself mixing together new flavours or combinations to see how it works. This one I kept simple using chicken stock for the flavour but combined with spicy meatballs using sriracha. Happy Waffle Wednesday!
Hutspot Waffles With Sriracha Meatballs
1 cube of chicken stock
300g minced meat
1 tbsp. sriracha sauce
60g panko bread-crumbs
1g fine salt
In a big pan add about 100ml water with the chicken stock and add in the potatoes, onions and carrot. Let this cook with the lid on for about 10 minutes until you can easily mash the potatoes using a fork. Mash everything together. When done add in the flour with the egg and mix again until you get a firm dough. Let this rest while we continue with making the meatballs.
In a small bowl add in the minced meat with the sriracha, breadcrumbs and salt. Mix together and make little meatballs from it. Heat up a pan with some butter and bake the meatballs until done. Save the gravy for over the waffles.
For the dough bake a generous tablespoon of batter for one waffle. Serve the waffles warm with the meatballs, gravy, and extra sriracha. Enjoy!