Here’s one of several Brussels sprout recipes in the book that promise to make fans of skeptics. So much phytochemical goodness is hiding in these crispy little patties! For a gluten-free option, use a gluten-free flour in place of all-purpose flour.
2 cups (180 g) shredded Brussels sprouts
½ onion, thinly sliced
1 medium potato, grated
2 chia eggs (see below)
¼ cup (30 g) all-purpose flour
pinch of paprika
fresh chives, chopped
sea salt and freshly ground black pepper
a little oil, for frying
For the Tofu “Sour Cream”
1 x 12 oz (350 g) package firm silken tofu
2 tablespoons umeboshi vinegar
1 tablespoon extra virgin olive oil
1 tablespoon water
½ tablespoon chopped fresh dill
¼ teaspoon sea salt
For the Chia Eggs
To make one chia egg, mix 1 tablespoon of whole or ground chia seed with 3 tablespoons of water and let it sit for 5 minutes. The mixture will gel and become a bit gloopy, like a raw egg. Stir again and the “egg” is ready for use. It’s best used in baked goods.
In a medium bowl, mix together the Brussels sprouts, onion, and potato. Add the chia eggs and toss to combine.
In a small bowl, stir together the flour, paprika, and a little sea salt and pepper. Sprinkle this over the vegetable mixture and fold in to create a thick batter.
Heat a little oil in a cast-iron skillet over high heat. Scoop out 1.4 cup (60 ml) of batter and place in the oil, flattening it with the back of a spatula. Repeat with three more scoops to fill the pan. Cook for 2 to 3 minutes, until golden brown, then flip and cook for an additional 2 to 3 minutes until the underside is also golden brown. Remove to a plate lined with paper towels and then repeat with the remaining batter. If not serving immediately, keep warm in the oven at 250°F (120°C).
For the tofu “sour cream”, place all the ingredients in a blender or food processor and blend until smooth. Alternatively, a hand-held immersion blender can be used. Any leftover cream can be stored for up to five days in the fridge.
To serve, top the latkes with a dollop of cream and a sprinkle of chives.
Recipe by Olives for Dinner at https://olivesfordinner.com/2016/01/superfoods-247-review-recipe-giveaway.html