Brussels Bhajis Recipe | Abel & Cole

Brussels Bhajis

Cooking time
Serves2-4 people
Vegetarians

When you're preparing Brussels sprouts, the first step is normally to pull the top layer of leaves off the sprout as they can be a bit ragged and tough. But those leaves are still edible, so don't throw them away - turn them into these brilliant bhajis, flavoured with coconut, cumin and chilli. A perfect snack for Christmas Eve while you're keeping your eyes peeled for Father Christmas.

Ingredients

  • 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

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Method

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.
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