Description
Sweet and spicy Brussels sprout fritters tossed in a vibrant Indian chili sauce. A surprisingly delicious way to enjoy this often-overlooked vegetable.
Ingredients
Units
Scale
- 2-3 cups (473-710 ml) Brussels Sprouts Shredded
- 1/2 cup (118 ml) Gram Flour (Besan)
- 1 tsp Crushed Ginger
- 3/4 cup (177 ml) Dried Sweetened Cranberries
- 1/2 cup (118 ml) Cashews chopped
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Salt
- Oil
- 1 finely chopped Onion Medium
- 1 tsp Crushed Garlic
- 2 (pureed) Medium Tomatoes
- 1 tsp Garam Masala
- 1/2 tsp Turmeric
- 1/2 tsp Red chili powder
- Salt
- 1 tsp Sugar
- 1 1/2 cups (355 ml) water
- 2-3 tbsp Oil
Instructions
- Heat oil in a deep fry pan over medium heat.
- Microwave shredded Brussels sprouts in a microwave-safe dish for 3-4 minutes to soften.
- Mix all Kofta ingredients and roll into small balls.
- Deep fry the Kofta balls in batches until golden brown on all sides; set aside.
- Heat oil in a separate pan and add onions.
- Fry onions for 4 minutes until golden; then add ginger and garlic.
- Add tomatoes and spices; cook until oil separates from the sides.
- Add water and bring to a boil. Reduce heat and simmer for 6-7 minutes.
- Adjust seasonings.
- Add the Kofta balls to the sauce and cook for 2-3 minutes before serving.
- Serve hot with Naan, Roti, or Rice.
Notes
- For extra flavor, toast the cashews and cranberries in a dry pan before adding them to the fritter mixture.
- If you don’t have gram flour, you can substitute chickpea flour for a similar result.
- Leftover fritters can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Deep-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 10