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.
Ingredients
- 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
Method
- Add the sprouts and leeks to a mixing bowl with the flour and baking powder. Stir to combine the mixture.
- Add the eggs, chopped herbs, milk and lemon juice. Mix to combine the ingredients and season with salt and pepper.
- 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.
- Stack the fritters and serve with a poached egg and/or a spoonful of dip
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