- K&N’s Thunder Fillets - 3 fillets
- Potatoes - 1 kg
- Oil - for frying
- Salt - to taste
- Parsley - for garnish
- Red chilli flakes - for garnish
- Olives - for garnish
Peel potatoes and cut in waffle shape, using a waffle cutter according to your preferred thickness.
Heat oil in pan and deep fry waffle potatoes until golden brown. Sprinkle salt while still hot and set aside.
Fry K&N’s Thunder Fillets as per instructions on pack. Cut them into strips.
Take serving plate and spread potato waffles in the base.
Place K&N’s Thunder Fillets strips on top and drizzle creamy mushroom pepper sauce on top.
Garnish with parsley, red chilli flakes and olives.
Your delicious loaded potato waffles are ready to serve.
- K&N’s Stok - 1 cube
- Butter - 2 tbsp
- Garlic - 1 tsp; minced
- Onion - ¼ cup; finely chopped
- Mushroom - ½ cup; sliced
- Black pepper powder - 1 tbsp
- Thyme - ½ tsp; dried
- Salt - to taste
- Cream - 1 cup
- Water - ½ cup
In a pan melt butter, add garlic and sauté for a minute.
Add onions, mushrooms and cook for 1-2 minutes on medium low flame.
Add black pepper, thyme, salt, cream, K&N’s Stok, water and mix well.
Let it simmer for 10-15 minutes until sauce has reduced and thickened to your preference.
Creamy mushroom pepper sauce is ready. Set aside.