STREAMING NOW: Eden Eats

Sweet Potato and Brussels Sprouts Cakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Crunchy cakes that even sprout haters will love! Serve with a good dollop of soured cream.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the sprouts in boiling water for about 8 mins, they should be tender. Remove but reserve the water. Cool under running water and shred.
  2. Place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
  3. Heat the butter in a pan and gently fry the onion and garlic for 5 minutes Sprinkle over the coriander and and cook for a further minute.
  4. Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
  5. Flour your hands and form the mix into 8 cakes.
  6. Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: