Brussel Sprout & Sweet Potato Fritters

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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…


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

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