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  • Corin Bell

Festive Brussel Sprout Bhaji Recipe

Updated: Dec 20, 2019

The Brussel sprout, to some they are the perfect vegetable to have at the Christmas table. To others, they are little balls of tastelessness that have a funky smell when being cooked. This we may add is because they are often over boiled, and no one needs mushy sprouts in their life!


With the festive season in full swing, we have intercepted a lot of sprouts that were destined to go to waste. Our creative chefs have transformed them into bhajis canapes for a number of lovely events we have catered!


Now we know some of you reading this think we have gone mad at this unusual twist on the classic onion bhaji, but we have had multiple requests for the recipe and so we recommend you give it a go. Especially if you have leftover sprouts from the holidays!


Ingredients (serves 4) 100g Brussel sprouts- shredded or chopped left ways 100g gram flour 1/2 tsp baking powder 1 tbsp garam masala or curry powder 1/2 tbsp chilli powder 1 tsp turmeric 150ml cold water Sunflower oil


Method

1. Shred or finely chop lengthways all the Brussel sprouts.


2. Make the batter by first sieving the flour in a large bowl then adding the baking powder and spices. Add the water a bit at a time whilst mixing until the texture is thick.


3. Add the Brussel sprouts and mix.


4. Turn the oven on 180 degrees celsius.


5. Use a couple of spoons or your hands to shape the bhaji mix into bite size balls.


6. Pop them on a baking tray as you make then. Once done, drizzle them in a little oil.


7. Heat them in the oven for 20 minutes or until they start to brown.


8. When ready, leave them to cool for 5 minutes and then they are ready to serve. They can be eaten cold also and they go perfectly with a yogurt dip! Enjoy!


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