BRUSSEL SPROUT FRITTERS
Whenever I find an ingredient at my local veggie shop that is organic, I tend to buy loads of it. It means that it is in season and at its best so when I found organic brussel sprouts I grabbed a bag and started thinking how to cook them. I know some people love to boil brussel sprouts but for me I couldn’t think of anything worst so I decided to fry them. Having recently discovered ORGRAN had a plain flour with the added nutrition of quinoa in their range , I decided on BRUSSELS SPROUT FRITTERS. It would “hopeful” be another vegetable meal that I could trick my son into eating without telling him that he was eating brussel sprouts (I know that will backfire on me someday! LOL) They turned out so good! I really don’t think I’ll be making a simple zucchini fritter without adding a brussel sprout or two ever again! So surprised that firstly, the texture was superb, secondly, the flavour was so sweet and delicious and thirdly, my son scoffed down 2 of them when they just came off the stove and didn’t ask me what they were! If you’re wondering whether I told him..…No, I didn’t freely offer that information. If in the future he EVER asks, then I will but for now I want to be happy knowing I fed my son vegetables and he didn’t argue back. LOL
Preparation: 10 minutes
Cooking: 15 minutes
8 larger brussel sprouts, cut in half and thinly sliced
1 large zucchini, shredded
2 green onions, thinly sliced
1/4 cup parsley, chopped
1/4 cup dill, chopped
3 eggs, whisked OR egg substitute
1/4 cup milk or dairy free alternative
1/2 cup Orgran Plain Flour with Quinoa or any GF flour
1/2 cup feta, crumbled OR Vegan feta / cheese
Zest of 1 lemon
Sea salt and Pepper
Olive oil for frying
Place all ingredients into bowl and combine well.
Heat olive oil in frying pan and place a large spoonful of mixture into pan. You may need to use 2 spoons to shape it into a circle. Cook each side for 3 minutes over medium heat or until golden brown.
Place on paper towel and continue with remaining mixture. Add more olive oil to frying pan if needed.
Serve with a sprinkle of extra lemon zest and / or a spoon of aioli.