We decided to mix things up a little and take a step away from tradition when it came to brussel sprouts this week. This recipe calls for shredding those sprouts and adding mint. It’s are a delicious variation of slaw and a great winter salad.
Ingredients: 1 parsnip, 2 shallots, 2 garlic cloves, 250g potatoes, 200g brussel sprouts, 2 sprig of mint, 2 stems of flat parsley.
From the larder: 4 eggs, 1 tbsp flour, salt and pepper, olive oil, juice of half a lemon (optional: chopped almonds).
- Parboil the potatoes in a saucepan of water for 5 minutes.
- Peel and grate the parsnip and grate the potatoes into a bowl. Finely chop the garlic cloves, shallots and parsley and add to the bowl.
- Add 2 lightly beaten eggs, flour, salt and pepper; mix together.
- In a frying pan start cooking the fritters. Heat the oil on medium heat, then add serving spoon-sized spoonfuls of fritter mixture to the pan and spread out so that they are around 1cm thick. Fry for 4-5 minutes on one side until golden and then flip over to cook the other side until golden as well.
- While the fritters are cooking, remove the outer layer of leaves on the brussel sprouts and then grate or finely slice them. Finely chop the mint and if using, chop almonds. Place all in a bowl and combine with lemon juice, a pinch of salt and a glug of olive oil.
- Poach 2 eggs and serve the fritters with shredded sprouts on the side and poached eggs on top!