Sweet Potato and Brussels Sprouts Cakes: A Crispy Comfort Food Classic

There’s something about the comforting warmth of root vegetables mingling with the slightly bitter edge of Brussels sprouts that just screams “autumn.” I remember one blustery October afternoon, huddled in my tiny student kitchen, experimenting with leftover roasted vegetables. I had sweet potatoes, Brussels sprouts, and a yearning for something crispy and satisfying. After a few tweaks and a slightly charred first batch, these sweet potato and Brussels sprouts cakes were born. They were an instant hit with my roommates, and have been a staple in my kitchen ever since. Now, it’s time I share this amazing recipe with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8 cakes
• Yield: 8 cakes
• Dietary Type: Vegetarian (can be made vegan)

Ingredients

• 225g Brussels sprouts, trimmed
• 450g potatoes, chopped
• 225g sweet potatoes, chopped
• 25g butter (or vegan butter substitute)
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1/4 cup chopped fresh coriander
• Flour, for coating (all-purpose or gluten-free blend)
• Vegetable oil, for frying

Equipment Needed

• Large pot
• Large pan or skillet
• Potato masher
• Large mixing bowl
• Slotted spoon

Instructions

1. Begin by preparing the Brussels sprouts. Bring a large pot of water to a rolling boil. Add the trimmed Brussels sprouts and cook for approximately 8 minutes, or until they are tender. They should yield easily to a fork but not be mushy.
2. Using a slotted spoon, carefully remove the Brussels sprouts from the boiling water, but reserve the water in the pot. Immediately cool the Brussels sprouts under cold running water to stop the cooking process and preserve their vibrant green color.
3. Once cooled, shred the Brussels sprouts. You can do this by hand with a sharp knife, thinly slicing them, or pulse them briefly in a food processor. Be careful not to over-process them into a puree.
4. Next, add the chopped potatoes and sweet potatoes to the pot of reserved sprout water. Bring the water back to a boil and cook for about 8 minutes, or until the potatoes are tender and easily pierced with a fork.
5. While the potatoes are cooking, prepare the onion and garlic mixture. Melt the butter (or vegan alternative) in a large pan or skillet over medium heat. Add the sliced onion and crushed garlic and cook gently for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Avoid browning the garlic, as this can make it bitter.
6. Sprinkle the ground coriander over the onion and garlic mixture and cook for a further 1 minute, stirring constantly, until fragrant. This step helps to bloom the spices and enhance their flavor.
7. Once the potatoes are cooked, drain them thoroughly and mash them well using a potato masher or ricer. Ensure there are no large lumps remaining.
8. In a large mixing bowl, combine the mashed potatoes, shredded Brussels sprouts, onion and garlic mixture, and chopped fresh coriander. Mix everything together thoroughly with your hands, ensuring that all the ingredients are evenly distributed.
9. Lightly flour your hands to prevent sticking. Take a handful of the potato mixture and form it into a cake shape, about 2-3 inches in diameter and 1 inch thick. Repeat this process until you have formed 8 cakes.
10. Heat a generous amount of vegetable oil in a large pan or skillet over medium heat. The oil should be hot enough to sizzle gently when a small piece of the potato mixture is dropped into it.
11. Carefully place the cakes into the hot oil, ensuring not to overcrowd the pan. Fry the cakes for approximately 4 minutes on each side, or until they are golden brown and crispy.
12. Remove the fried cakes from the pan and place them on a plate lined with paper towels to drain off any excess oil.

Expert Tips & Tricks

• Don’t overcook the Brussels sprouts or potatoes. Overcooked vegetables will result in a mushy cake that is difficult to handle.
• Make sure the potatoes are well-drained after cooking to prevent the cakes from being too wet.
• For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce to the potato mixture.
• If the cakes are falling apart, add a tablespoon or two of flour or breadcrumbs to the mixture to help bind them together.
• To make ahead, form the cakes and store them in the refrigerator for up to 24 hours before frying.
• For even cooking, maintain a consistent medium heat while frying. Adjust the heat if the cakes are browning too quickly or not browning enough.

Serving & Storage Suggestions

Serve the sweet potato and Brussels sprouts cakes hot, straight from the pan. They are delicious on their own as a snack or appetizer, or as a side dish to grilled meats or roasted vegetables. A dollop of soured cream or a vegan alternative makes the perfect accompaniment.

Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them again until crispy or bake them in a preheated oven at 350°F (175°C) for about 10 minutes. You can also freeze the cakes for longer storage. Wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Thaw them completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	246.3 kcal	N/A
Calories from Fat	81 g	33%
Total Fat	9 g	13%
Saturated Fat	3.8 g	18%
Cholesterol	13.4 mg	4%
Sodium	87.2 mg	3%
Total Carbohydrate	38.8 g	12%
Dietary Fiber	6.5 g	25%
Sugars	5.4 g	N/A
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan: Use vegan butter instead of dairy butter and serve with a plant-based sour cream or yogurt.
• Gluten-Free: Use a gluten-free flour blend for coating the cakes.
• Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the potato mixture.
• Cheesy: Stir in a handful of grated cheese (cheddar, Parmesan, or Gruyere) to the potato mixture before forming the cakes.
• Herbaceous: Experiment with different herbs, such as thyme, rosemary, or sage, instead of or in addition to coriander.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Brussels sprouts for this recipe?
A: Yes, you can use frozen Brussels sprouts. Thaw them completely and squeeze out any excess moisture before shredding them.

Q: How can I prevent the cakes from sticking to the pan?
A: Ensure that the pan is well-heated and the oil is hot enough before adding the cakes. You can also use a non-stick pan.

Q: Can I bake these instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C), place the cakes on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, or until golden brown and crispy, flipping halfway through.

Q: What can I serve with these cakes?
A: These cakes are delicious served with a dollop of sour cream, yogurt, or a homemade dipping sauce like aioli or sriracha mayo. They also pair well with roasted vegetables, grilled meats, or a simple salad.

Q: Can I make these ahead of time and freeze them?
A: Yes, you can make these ahead of time and freeze them. Form the cakes, wrap them individually in plastic wrap, and store them in a freezer bag for up to 2 months. Thaw them completely before frying or baking.

Final Thoughts

These sweet potato and Brussels sprouts cakes are a delightful way to enjoy seasonal vegetables in a crispy, flavorful package. They’re easy to make, endlessly customizable, and perfect for a quick weeknight meal or a festive holiday side dish. So, gather your ingredients, put on your apron, and get ready to create a batch of these delectable cakes. Don’t be afraid to experiment with different flavors and herbs to make them your own. And once you do, be sure to share your creations with friends and family – they’ll thank you for it! Why not try them with a crisp apple cider or a light Pinot Noir for a perfect autumnal pairing? Enjoy!