Combine sprouts with crushed potatoes and a spicy salsa dip for a moreish addition to your Christmas dinner. Sprouts are packed with vitamin C, so they'll keep your immune system strong and protect your body from the oxidative damage caused by exercise. By keeping the cooking time to a minimum (less than eight minutes) they won't release the bitter compounds responsible for their off-putting aromas.
Preparation time: 30 mins
For the croquettes:
- 200g Brussels sprouts trimmed & sliced
- 500g Chopin potatoes cooked & crushed
- 1 egg, beaten
- 50g plain flour
- 100g finely ground breadcrumbs seasoned
- 300ml vegetable oil
For the dip:
- 200g tin chopped tomatoes
- small bunch of coriander chopped
- 1 tsp Worcester sauce
- 1 shallot, finely sliced
1 Drop the sprouts into boiling water and blanch for 2-3 minutes. Drain and refresh with cold water. Combine with the potato, mashing them together with a fork. Season well and form the mixture into 12 croquettes.
2 Place the egg in a bowl, the flour on a plate and the breadcrumbs on a second plate. Dip each croquette into the flour first, to coat, then the egg and lastly the breadcrumbs. Make sure each is fully covered. Chill in the fridge for 30 minutes, or up to 24 hours
3 To make the dip combine the tomatoes, coriander, Worcester sauce and shallot, season and set aside. Blend it if you prefer a smoother dip.
4 Pre heat the oven to 180C. Place the croquettes on a non-stick baking tray, coat liberally in spray oil and bake for 20-25mins until they are golden.
Many thanks to loveyourgreens.co.uk for supplying this image and recipe.