Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
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.