Sweet Potato and Brussels Sprouts Cakes: A Deliciously Unexpected Combination

The first time I made these Sweet Potato and Brussels Sprouts Cakes, it was a complete accident born out of needing to use up leftover roasted vegetables. I remember being skeptical, Brussels sprouts weren’t exactly my favorite, but the aroma that filled the kitchen as they fried was undeniably enticing. That initial bite – the crispy exterior giving way to the tender, subtly sweet interior with those little bursts of savory sprout flavor – completely won me over. They quickly became a regular fixture on our dinner table, a surprisingly elegant and satisfying way to enjoy some often-overlooked vegetables.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 225g Brussels sprouts, trimmed
• 450g potatoes, chopped
• 225g sweet potatoes, chopped
• 25g butter
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1/4 cup chopped fresh coriander
• Flour, for coating
• Vegetable oil, for frying

Equipment Needed

• Large saucepan
• Frying pan
• Potato masher
• Large mixing bowl

Instructions

1. Begin by preparing the Brussels sprouts. Cook them in a pan of boiling water for approximately 8 minutes, or until they are tender. They should be easily pierced with a fork. Retain the water used to cook the sprouts – do not discard it! Once cooked, transfer the sprouts to a colander and cool them quickly under running cold water. This will stop the cooking process and help to preserve their vibrant green color. Shred the cooled sprouts. You can do this by hand or pulse them briefly in a food processor, being careful not to over-process them into a mush.

2. Now, prepare the potatoes. Place both the chopped potatoes and sweet potatoes into the reserved sprout water. The sprout water adds a subtle depth of flavor to the potatoes as they cook. Bring the water back to a boil and cook the potatoes for about 8 minutes, or until they are tender and easily pierced with a fork.

3. While the potatoes are cooking, prepare the aromatic base for the cakes. Melt the butter in a large frying pan over medium heat. Add the sliced onion and cook gently for approximately 5 minutes, or until the onion is softened and translucent. Do not brown the onion, as this can impart a bitter flavor. Add the crushed garlic to the pan and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can also become bitter. Sprinkle the ground coriander over the onion and garlic mixture and cook for a further minute, allowing the spices to bloom and release their flavors.

4. Once the potatoes are cooked, drain them thoroughly and mash them using a potato masher. Do not over-mash the potatoes; a slightly chunky texture is desirable for the cakes.

5. In a large mixing bowl, combine the mashed potatoes, shredded Brussels sprouts, the onion and garlic mixture, and the chopped fresh coriander. Mix all the ingredients together thoroughly with your hands, ensuring that everything is evenly distributed. The mixture should be firm enough to hold its shape.

6. Lightly flour your hands to prevent the mixture from sticking. Take a portion of the potato mixture and form it into a cake shape. Aim for approximately 8 cakes from the mixture. The size can be adjusted to preference, but ensure they are relatively uniform in size for even cooking.

7. Heat a generous amount of vegetable oil in a frying pan over medium heat. The oil should be hot enough to sizzle when a small piece of the mixture is dropped into it. Carefully place the cakes into the hot oil, being careful not to overcrowd the pan. Fry the cakes for approximately 4 minutes on each side, or until they are golden brown and crispy.

8. Remove the fried cakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil.

Expert Tips & Tricks

• For a deeper flavor, consider roasting the sweet potatoes and Brussels sprouts instead of boiling them. Roasting caramelizes the natural sugars in the vegetables, enhancing their sweetness and adding a slightly smoky note to the cakes.
• If the mixture is too wet to form into cakes, add a little more mashed potato or a tablespoon or two of flour to bind it together. Conversely, if the mixture is too dry, add a tablespoon of olive oil or a splash of milk (dairy or non-dairy).
• To prevent the cakes from sticking to the pan, ensure the pan is hot before adding the oil and that the oil is hot before adding the cakes. A non-stick pan can also be helpful.
• The cakes can be made ahead of time and stored in the refrigerator for up to 24 hours. Fry them just before serving for the best texture.
• Experiment with different herbs and spices. Cumin, smoked paprika, or chili flakes can add a wonderful depth of flavor.

Serving & Storage Suggestions

These Sweet Potato and Brussels Sprouts Cakes are delicious served hot, straight from the pan. They make a fantastic side dish for roasted meats, grilled fish, or vegetarian mains. A dollop of sour cream, Greek yogurt, or a vegan alternative adds a lovely tang. For a more substantial meal, serve them with a poached egg on top.

Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them in a little oil until heated through and crispy, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

These cakes are best eaten fresh and are not recommended for freezing, as the texture can become soggy upon thawing.

Nutritional Information

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

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

Variations & Substitutions

• Vegan Version: Substitute the butter with vegan butter or coconut oil.
• Gluten-Free: Ensure the flour used for coating is a gluten-free blend. You can also use rice flour or cornstarch.
• Spice It Up: Add a pinch of chili flakes or a dash of hot sauce to the mixture for a spicy kick.
• Cheesy Cakes: Incorporate grated Parmesan cheese or cheddar cheese into the mixture for a cheesy variation. (Not suitable for vegan diets)
• Seasonal Twist: Use butternut squash instead of sweet potatoes in the fall for a seasonal variation.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Brussels sprouts for this recipe?
A: While fresh Brussels sprouts are preferred for their texture, frozen Brussels sprouts can be used in a pinch. Make sure to thaw them completely and squeeze out any excess water before using.

Q: Can I make these cakes ahead of time?
A: Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Form the cakes just before frying for the best results.

Q: How do I prevent the cakes from falling apart while frying?
A: Ensure the mixture is not too wet. If necessary, add a tablespoon or two of flour to bind it together. Also, make sure the oil is hot enough before adding the cakes.

Q: Can I bake these cakes instead of frying them?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and crispy. Brush them with olive oil before baking for extra crispiness.

Q: What can I serve with these cakes?
A: They pair well with roasted meats, grilled fish, vegetarian mains, or a simple salad. A dollop of sour cream, Greek yogurt, or a vegan alternative adds a lovely tang.

Final Thoughts

Don’t be afraid to experiment with these Sweet Potato and Brussels Sprouts Cakes! They are a wonderfully versatile dish that can be adapted to suit your taste and preferences. Whether you’re looking for a healthy side dish, a vegetarian main course, or just a creative way to use up leftover vegetables, these cakes are sure to impress. Give them a try and let me know what you think! I’d love to hear about your variations and how you enjoyed them. Serve alongside some grilled salmon for a truly complete, satisfying meal.