Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1kilograms potatoes, peeled and quartered
- 40grams unsalted butter
- 500grams Brussels sprouts, trimmed and halved
- 1 pinch salt
- 1 pinch pepper
- 50grams plain gluten-free flour
- 3-4tablespoons olive oil
- 4 eggs
- 1teaspoons chives, chopped (to serve)
Nutrition per serving
2320kJ / 555Cal
2320 Kilojoules or 555 Calories
27% of daily energy intake*
Protein
16.8grams
Fat
31.8grams
Carbs
46.0grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Boil the potatoes for 12-15 minutes, until tender, then drain and mash with the butter.
Step 2 of 6
Meanwhile, cook the sprouts in boiling water for 3-4 minutes, until just tender. Drain and refresh under cold running water.
Step 3 of 6
Mix the sprouts and potatoes together and season with salt and pepper. Shape the mixture into 8 round cakes and dust with the flour.
Step 4 of 6
Heat the oil in a frying pan over a medium heat and cook the cakes in 2 batches, for 2-3 minutes on each side, until golden.
Step 5 of 6
Meanwhile, poach the eggs in a frying pan of simmering water for 4-5 minutes, depending on how you like your eggs.
Step 6 of 6
Divide the cakes between 4 plates, top each with a poached egg and sprinkle with chopped chives to serve.
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