These Brussels sprouts bhajis are the perfect Christmas nibble
Done in 30 minutes
Serves 4
200gbrussels sprouts, thinly sliced
1onion, thinly sliced
1green chilli, thinly sliced
Handfulfresh coriander, roughly chopped
1 tbspgarlic paste
1 tbspginger paste
1 tspturmeric
1 tspnigella seeds
200ggram flour
20gplain flour
250mlsparkling water, chilled
Salt, to taste
Vegetable oil, for frying
Green chutney
Yoghurt
Sliced chillies, coriander, and lemon
Brewgooder x Twisted IPA
Crispy, spicy, spiced Brussels sprouts bhajis dunked in green chutney and served with a cold beer... the perfect festive bite!
Thinly slice your sprouts, onion, and chilli. Add to a bowl with all the dry ingredients, stir to ensure everything is coated in the flour and spices, then add the sparkling water
Preheat a large pan with vegetable oil to 180 C
Carefully dollop a heaped tbsp of the bhaji mixture into the hot oil. Repeat, being sure not to overcrowd the pan. Fry for 3-4 minutes or until the bhajis are golden brown.
Remove from the oil and place on a tray lined with kitchen roll. Finish with a sprinkle of flaky salt.
Serve with green chutney, yoghurt, lemon wedges, and herbs. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
