Waffles with Game Mince and Sour Cream

For the waffles with venison mince and sour cream, cook the potatoes in boiling salted water until soft, about 25 minutes. Drain the potatoes, peel them and press them through a potato ricer or mash them carefully. Separate the eggs. Whip the egg whites with a pinch of salt until stiff.

Preheat a waffle iron. Mix the mashed potatoes with the egg yolks, flour and whipped cream, season with salt and nutmeg. Fold in the beaten egg whites. Brush the waffle iron with butter and bake potato waffles in batches. Keep warm in the oven at approx. 70 °C.

Peel the shallots and dice very finely. Wash the herbs, shake dry and finely chop the leaves. Sauté the shallot in hot butter until translucent. Add the minced meat and fry for about 5 minutes until crumbly. Mix in the herbs and season everything with salt and pepper.

Serve the waffles with game mince and sour cream and garnish with basil leaves.

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