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Sprout Cakes made with leftover Brussels Sprouts
Sprout Cakes made with leftover Brussels Sprouts

lectura de 1 min

Sprout Cakes made with leftover Brussels Sprouts

 

Why not turn your leftover Brussels sprouts into delicious little cakes and get one step closer to a zero-waste Christmas. You can save leftover Brussels sprouts from going to waste by giving them a new form through mashing and then frying into cake paddies.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.

Brussels Sprout Cakes 1920x600
Brussels Sprout Cakes 375x600

TYPE

CHEFS SPECIAL

LEVEL

EASY

TOTAL TIME

40 MIN.

Ingredients

  • 300g leftover Brussels sprouts
  • 750g boiled potatoes
  • 20ml olive oil
  • 4 tbsp milk
  • ¼ cup fresh coriander, coarsely chopped
  • Salt and pepper

Method

  1. Blend the sprouts and potatoes together with the milk, salt and pepper. Add the chopped coriander. Shape the mash into little burger shapes.
  2. Tip a little plain flour onto a plate and roll the cakes in the flour to coat.
  3. Heat the oil in a frying pan over a medium heat. Swirl to coat the base of the pan.
  4. Put the cakes into the frying pan and fry for 5 minutes on each side, until golden brown. If you are doing a lot, or want to do them ahead of time, keep warm on a plate in a low oven and repeat until they are all done.
  5. Serve with salad, beans, sausages or leftover cold meats.

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