Brussels Sprouts Fritters

Cook time 30 minutes
Servings 4


2 free range eggs
1 cup chickpea or plain flour
Pinch of caraway seeds
60-80ml thickened cream
400g red Brussels sprouts, shredded
½ cup cheddar cheese, grated
¼ cup extra virgin olive oil
1 avocado, cut into quarters
4 slices of prosciutto (optional)
2 sprigs of parsley, finely chopped
Salt and pepper

Brussels Sprouts Fritters


In a large bowl add the flour and make a well in the middle. Add the eggs, caraway seeds and a pinch of salt and whisk together. Once the batter starts to thicken up add the cream and whisk to combine. The batter should be thick and sticking to the whisk. Fold through the shredded Brussels sprouts and cheese until combined.

Heat oil in a large non-stick pan over a medium-high heat. Working in batches, add 2-3 tablespoon-sized bundles of the mixture into the pan and with the back of the spoon spread a little to form patties. Cook for 2-3 minutes on each side then remove with a slotted spoon and drain off on some paper towelling.

Serve with wedges of avocado and drape over the prosciutto and parsley.