Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 6.1 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil, divided
- 500grams brussels sprouts, trimmed and shredded
- 4 spring onions, sliced
- 2 cloves garlic, peeled and minced
- 1tablespoons curry powder
- 1kilograms potatoes, peeled and chopped into cubes
- 3tablespoons butter
- 1/4 cup flour
- 3tablespoons coriander, fresh, chopped
- 3tablespoons mango chutney
Nutrition per serving
1780kJ / 425Cal
1780 Kilojoules or 425 Calories
20% of daily energy intake*
Protein
10.0grams
Fat
21.5grams
Carbs
40.5grams
Sugars
13.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These lightly curried potato and brussels sprout cakes make a delicious lunch option.
Method
Step 1 of 4
Heat a half of the oil in a large pan on medium heat and cook the brussels sprouts and spring onions for 5 minutes. Stir in the garlic and cook for 1 minute. Tip in the curry powder and cook for 2 minutes.
Step 2 of 4
Cook the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain well, mash completely, stir in the butter and place back on the heat. Cook for 2 minutes.
Step 3 of 4
Stir the brussels sprouts into the potato mash and mix well. Spread the flour out on a plate and shape the potato mix into patties. Coat each in flour.
Step 4 of 4
Heat the remaining oil in a large non-stick pan and cook the patties for 2 minutes on each side, until golden, working in batches. Serve with fresh coriander and mango chutney.
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