Spicy sprout and potato cakes recipe
Not just for Christmas Day, try Brussels sprouts in these spicy sprout and potato cakes for a festive canapé. Mix shredded sprouts with smooth mash and flavour with garlic, chilli, ginger and spices for crispy, Indian-inspired Christmas party food.
See method- Makes 20
- 20 mins to prepare and 20 mins to cook
- 57 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 450g potatoes, peeled and cut into chunks
- 2 tbsp oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2cm ginger, grated
- 1 red chilli, deseeded and chopped
- 2 tsp mild curry powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 180g Brussels sprouts, trimmed and finely sliced
- 3 tbsp cornflour
- 6 tbsp mango chutney
- 1 tbsp nigella seeds
- 5 tbsp free-from yogurt
- 2 tsp mint sauce
Each serving contains
- Energy
- 240kJ 57.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 9.7gProtein 1.2gFibre 1.2g
Method
- Boil the potatoes in a large pan of salted water for 15 mins until tender. Drain, return to the pan and mash until smooth.
- Meanwhile, add half the oil to a large pan and cook the onion for 10 mins until soft. Add the garlic, ginger, chilli and spices and fry for 2 mins. Add the Brussels sprouts and fry for 3-4 mins.
- Transfer the spiced vegetable mix to the mashed potato pan, season and mix together until well combined.
- Take a heaped tablespoon of the mix and shape into mini potato cakes. You should have around 20.
- Place the cornflour on a plate, dip each potato cake in to coat and shake off any excess.
- Heat the remaining oil in a frying pan and fry the potato cakes for 2-3 mins until crisp and golden on both sides.
- Mix together the mango chutney and nigella seeds in a small bowl. Swirl together the free-from yogurt and mint sauce in a separate bowl. Serve the spicy potato cakes on a large serving platter with the dips.
- See more Christmas canapé recipes
