No-waste Sprout Fritters

Great for a Boxing Day brunch, Chef Ali is putting to bed rumours that sprouts are unloved with these no-waste festive fritters that can be made with leftover veggies.

  • 15 mins
  • Serves 3
  • Vegetarian
  • Beginner


  • 300g Sprouts, cooked and finely sliced
  • 300g Leeks, cooked and chopped
  • 60g Plain flour
  • 1 tsp Baking powder
  • 2 Eggs, cracked
  • 1 tbsp Chopped herbs
  • 3 tbsp Yeo Valley Organic Whole Milk
  • 1/2 Lemon, juiced
  • Salt and pepper

To serve: 1 poached egg and/or Yeo Valley Organic Dips


  1. Add the sprouts and leeks to a mixing bowl with the flour and baking powder. Stir to combine the mixture.
  2. Add the eggs, chopped herbs, milk and lemon juice. Mix to combine the ingredients and season with salt and pepper.
  3. Heat the frying pan and add a splash of oil. Add 1 heaped tablespoon of the mixture to the pan and cook for 4 minutes on a medium heat. Flip the fritter and cook for another 4 minutes.
  4. Stack the fritters and serve with a poached egg and/or a spoonful of dip

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