Hash brown sandwich (lactose free)

Ingredients

• 300 g Potatoes, grated
• 1 pcs Egg, whisked
• 1 tbsp Almond flour
• 80 g Cream cheese, lactose free
• 4 slice Smoked salmon slices
• 1 tbsp Dill weed, fresh, chopped
• 4 leaf Lettuce
• 1 pinch Salt, fresh ground

Method

1. Coarsely grate the potatoes into a colander.
2. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.
3. Add the almond flour, egg, and salt to the potato, then stir until well-combined.
4. Divide mixture into 8 equal portions.
5. Preheat the waffle baker and sprinkle some olive oil on it.
6. Spoon potato mixture around the edge of the pan then flatten slightly to fill the form. Bake for 5 minutes or until golden.
7. Place aside to cool slightly. Meanwhile, combine the dill and cream cheese.
8. Once cool enough to handle, spread the cream cheese over half of the hash brown waffles. Top with lettuce, salmon, and sandwich with remaining hash brown waffles. Serve.