Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Spicy sprout and potato cakes recipe

Spicy sprout and potato cakes recipe

2 ratings

Not just for Christmas Day, try Brussels sprouts in these spicy sprout and potato cakes for a festive canapé. Mix shredded sprouts with smooth mash and flavour with garlic, chilli, ginger and spices for crispy, Indian-inspired Christmas party food. See method

  • Makes 20
  • 20 mins to prepare and 20 mins to cook
  • 57 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 450g potatoes, peeled and cut into chunks
  • 2 tbsp oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2cm ginger, grated
  • 1 red chilli, deseeded and chopped
  • 2 tsp mild curry powder
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 180g Brussels sprouts, trimmed and finely sliced
  • 3 tbsp cornflour
  • 6 tbsp mango chutney
  • 1 tbsp nigella seeds
  • 5 tbsp free-from yogurt
  • 2 tsp mint sauce

Each serving contains

  • Energy

    240kj
    57kcal     3%

  • Fat

    2g 2%

  • Saturates

    0g 1%

  • Sugars

    3g 4%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 9.7g Protein 1.2g Fibre 1.2g

Method

  1. Boil the potatoes in a large pan of salted water for 15 mins until tender. Drain, return to the pan and mash until smooth.
  2. Meanwhile, add half the oil to a large pan and cook the onion for 10 mins until soft. Add the garlic, ginger, chilli and spices and fry for 2 mins. Add the Brussels sprouts and fry for 3-4 mins.
  3. Transfer the spiced vegetable mix to the mashed potato pan, season and mix together until well combined.
  4. Take a heaped tablespoon of the mix and shape into mini potato cakes. You should have around 20.
  5. Place the cornflour on a plate, dip each potato cake in to coat and shake off any excess.
  6. Heat the remaining oil in a frying pan and fry the potato cakes for 2-3 mins until crisp and golden on both sides.
  7. Mix together the mango chutney and nigella seeds in a small bowl. Swirl together the free-from yogurt and mint sauce in a separate bowl. Serve the spicy potato cakes on a large serving platter with the dips.

See more Christmas canapé recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.