Brussel Sprout Fritters
Prep: 45 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves: 10 fritters
DESCRIPTION
These Brussel sprout fritters are a great way to introduce your weaning baby to Brussel Sprouts and it’s a nice finger food recipe to make as part of your baby or toddlers Christmas dinner. Babies love to dip too so the yogurt dip is a great way to encourage your little ones to try the food!
INGREDIENTS
250g Brussel sprouts
20g panko breadcrumbs
20g grated Parmesan cheese
3 tbsp plain flour
3 eggs, whisked
1 small garlic clove, crushed
½ tsp smoked paprika
TO SERVE:
Smokey garlic & lemon yogurt dip* – mix some full fat Greek yogurt with a little garlic, lemon juice and a sprinkle of smoked paprika.
METHOD
1. Remove the hard stalk of the Brussel sprouts and the outer leaves if needed and then cut them in half. Wash the sprouts well.
2. Place them in a food processor and pulse until roughly chopped. Add the remaining ingredients and pulse again until combined but not too smooth. You still want a bit of texture in the mixture. Place in the fridge for about 30 minutes to chill. (Don’t skip this step as the fritters won’t stick together well!)
3. Remove the mixture from the fridge and shape into even sized patties. About 2 tbsp of mixture for each one.
4. Heat 1 tbsp olive oil over a medium-high heat in a large non-stick pan. Cook each fritter for 3-4 minutes each side. Set the fritters aside on a plate lined with a paper towel. Leave to cool slightly and then enjoy with the dip.
NOTES:
For the adults you could substitute mayonnaise instead of the Greek yogurt to make a smoked lemon aioli.
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