- Leftover leaves from 400g Brussels sprouts
- 2 eggs
- 4 tbsp plain flour
- 4 tbsp desiccated coconut
- 2 tsp cumin seeds
- 1 tsp turmeric
- A pinch or 2 of chilli powder
- Sea salt
- Rapeseed or olive oil, for frying
Prep: 5 mins | Cook: 15-20 mins
1. When you peel any ragged leaves off your Brussels sprouts, put them to one side. They will keep in your fridge for 1-2 days. When you're ready to make the bhajis, give the leaves a rinse and then roughly chop them. Pop them in a large mixing bowl.
2. Crack the eggs into the bowl and use a fork to mix them with the Brussels leaves. Add the flour, desiccated coconut, 2 tsp cumin seeds, 1 tsp turmeric, a pinch of 2 of chilli powder and a large pinch of salt. Stir to mix. The Brussels leaves should be coated in a sticky mixture rather than in a loose batter. If it's a bit too wet, add a little more flour or coconut.
3. Put a large frying pan on a medium-high heat. Add a drizzle of oil to the pan and when it's hot, add teaspoons of the Brussels mix to the pan to make small fritters. Fry for 2-3 mins till brown and crisp underneath, then flip the bhajis over. Fry for a further 2-3 mins. Transfer the crisp bhajis to a plate lines with kitchen paper and then repeat, adding more oil to the pan, till you have used up all the batter.
4. Arrange the batter on a sevring plate and sprinkle with a little extra desiccated coconut and chilli powder. They are delicious served warm by themselves, or serve with a bowl of mango chutney or yogurt mixed with grated cucumber, mint and ground cumin, for dipping.
5. Tip: If you don't have any leftover leaves, you can make these with actual Brussels sprouts. Simply trim and shred 200g Brussels sprouts, then follow the recipe.