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Brussel sprouts aren’t just for Christmas… they’re high in nutrients, especially fibre, vitamin K and vitamin C plus antioxidants to keep your blood sugar levels stable. Here’s how to work them into your morning breakfast according to one of our favourite foodie gurus, Melissa Hemsley…
METHOD
20 mins / makes 12
Preheat the oven to 150c (so the cooked fritters stay warm as you cook them).
Whisk the egg in a large mixing bowl then chop the red onion and add to the bowl.
Roughly chop the root veg, add to the bowl and mash with a fork.
Chop the sprouts and add to the bowl.
Combine everything with a little seasoning and the flour.
Get a medium pan on a high heat with 1 – 2 tsp of oil and let it melt then take a few tablespoons of mix and fry in the pan. (It’s easier if you can get 2 pans going at the same time.)
Let them fry away and get a golden crust for 1 min, then flip and cook the other side. As your veg is cooked, you’re just heating all the way through and getting a lovely crust.
Scrape out any bits from the pan (or they will burn), add more oil and keep repeating the process until you’ve got a tray of cooked fritters that you can keep in the oven. The first round of fritters will always be less than perfect and this is about rustic home cooking anyway, I always try this first round as Chef’s bonus plus to check the seasoning, adjust the rest of the bowl if you need to, if the mix doesn’t hold, add a little more flour.
Recipe by Melissa Hemsley
Hettie is the editor and co-founder of DOSE. A keen runner, she’s also partial to a blast of high-intensity and hot yoga. A country girl at heart, she divides her time between London and the lush rolling hills of North Devon. When she’s not jetting off on her next adventure, Hettie can be found in a candle-lit alcove with a laptop, a spaniel and a full bodied Malbec.
