If you have gone a bit overboard with the Brussel sprouts this year, here’s a great way to use them up!
You will need:
6-7 Brussel sprouts, finely sliced
3 strips of bacon, finely sliced
1 carrot, grated
1 spring onion, finely chopped
1½ cups of plain flour
1 cup of cold water
3 tbpsn of fish sauce or soya sauce
A pinch of salt and pepper
500 ml cooking oil
Mix all ingredients in a big bowl. The consistency will be like thick dough. Don’t worry if at first it seems a bit dry even after you added some water as eventually there will be some water coming out from the vegetables and when you mix them well, that water will also become part of the dough, making it stickier and building up the consistency.
Heat the oil in a pan on medium heat and fry each fritter at around the size of a tablespoon. This will only take 3 minutes on each side.
Dina Watt grew up in Bandung, West-Java, Indonesia and now happily married and living in Aberdeenshire, she is known as The Indonesian Cook. In her regular column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using the homegrown, seasonal, fresh fruits and vegetables from her own Scottish garden.
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