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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

Boil the potatoes in a large pan of salted water for 15 mins until tender. Drain, return to the pan and mash until smooth.
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.
Transfer the spiced vegetable mix to the mashed potato pan, season and mix together until well combined.
Take a heaped tablespoon of the mix and shape into mini potato cakes. You should have around 20.
Place the cornflour on a plate, dip each potato cake in to coat and shake off any excess.
Heat the remaining oil in a frying pan and fry the potato cakes for 2-3 mins until crisp and golden on both sides.
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