Sprout bhaji recipe

Every Christmas, the humble Brussels sprout splits opinion: some can't get enough, while others would rather avoid at all costs. But this recipe from Pignut – a Yorkshire restaurant with sustainability at its core – might well convert the sprout-avoiders this festive season. An inventive twist on the traditional Indian dish, it's bursting with classic bhaji spices.

Ingredients:

For the bhaji spice mix:

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• 2 tsp coriander powder
• ½ tsp chilli powder
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 2 tsp garam masala

For the bhajis:

• 8 Brussels sprouts, thinly sliced
• ½ onion, thinly sliced
• 1 tsp bhaji spice mix
• ¼ tsp salt
• splash of water
• 1 to 2 tbsp YQ flour

Method:

• First, make the bhaji spice mix. Combine all six spices in a bowl. Toast the spice mix in a dry pan over medium heat until fragrant. Set aside to cool.
• In a bowl, mix the thinly sliced Brussels sprouts and onion with the salt, 1 tsp of the prepared bhaji spice mix, and a splash of water.
• Toss well, cover, and leave to marinate in the fridge for about 2 hours.
• Remove the bowl from the fridge and mix in the flour gradually until a paste forms and the mixture holds together. Adjust with a little more flour or water, if needed, to reach the right consistency.
• Heat a fryer or deep pan of oil to 180°C.
• Use a spoon to shape small balls of the bhaji mix and gently drop them into the hot oil.
• Fry until golden brown and crispy, then remove and place on a tray lined with kitchen paper (or a clean J cloth) to absorb excess oil.
• Lightly sprinkle the fried bhajis with a pinch of the toasted spice mix.
• Serve warm with goat's curd, mango chutney, or mint yogurt for dipping.