The Good Food Truck not only offers inventive street food, but chef Starr also caters events such as weddings, corporate parties and more. Piling globally inspired ingredients into a savory waffle cone follows both of those trends, making for easy-to-hold, portable party food with bold flavors.
Ingredients
Potato filling
2 1/2 lb. yellow potatoes, peeled and cubed
1 onion, diced small
1 tbsp. minced garlic
2 tbsp. gingerroot, peeled and finely diced
2 tbsp. vegetable oil
1 carrot, cubed
1 red bell pepper, seeded and cubed
1 tbsp. mustard seeds
1 tbsp. curry powder
1 tsp. salt
Pinch ground cumin
Pinch ground cardamom
Pinch cayenne
Pinch ground cinnamon
1 cup frozen green peas
Waffle cones
1 egg
1 egg white
1/4 tsp. salt
1/4 cup sugar
1 tbsp. hot curry powder
2/3 cup all-purpose flour, sifted
2 tbsp. butter, melted, slightly cooled
Chutney
1 cup plain yogurt
1/2 bunch fresh mint
1/2 jalapeno
1/2 tsp. ground cumin
Salt, to taste
Steps
- Prepare savory waffle cones: Whisk egg, egg white, salt, sugar and curry powder with a fork until sugar dissolves. Stir in flour and combine; add butter and stir with fork until incorporated.
- Pour batter into cone-maker and process according to manufacturer's instructions; cool.
- Prepare potato filling: In a large pot, bring potatoes and enough water to cover to a boil; cook just until just tender. Drain and reserve.
- In large skillet over medium-high heat, combine onion, garlic and ginger with oil. Cook until onions are soft and translucent.
- Add carrot and pepper. Push vegetables to edges of pan and place spices in center; saute until mustard seeds begin to pop, 1 to 2 minutes. Stir mustard seeds into vegetables. Add peas; saute 2 to 4 minutes. Add potatoes and mix well.
- Prepare chutney: In food processor, combine yogurt, mint, jalapeno, cumin and salt; blend until well combined.
- For service: Spoon 1 cup potato mixture into each savory waffle cone; garnish with 1 tablespoon chutney and serve.
Yield: 6 servings
Photo courtesy of Idaho Potato Commission