Winter Brussels Sprout and Parsnip Patties with Lamb's Lettuce
Crispy patties made from Brussels sprouts, parsnips and potatoes, bound with egg and rolled oats, are an inexpensive winter dish. A lamb's lettuce salad with walnuts and a spicy mustard dressing goes well with them.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 400 g Brussels sprouts
- 300 g parsnips
- 400 g floury potatoes
- 2 pc eggs
- 80 g rolled oats
- 1 pc onion
- 1 pc garlic clove
- 1 pinch nutmeg, ground
- salt and pepper
- 3 tbsp cooking oil
- 150 g lamb's lettuce
- 40 g walnut kernels
- 2 tbsp cider vinegar
- 1 tsp medium-hot mustard
Method
- Peel the potatoes, boil them in salted water for about 15 minutes until soft, drain, let them steam dry and roughly mash them.
- Trim the Brussels sprouts, cut a cross into the stem end and finely chop the sprouts. Peel the parsnips and grate them finely. Dice the onion and garlic finely.
- Fry the Brussels sprouts, parsnips, onion and garlic in a pan with 1 tbsp oil for about 5 minutes until slightly soft, then let them cool.
- Knead the vegetable mixture with the potatoes, eggs, rolled oats, nutmeg, salt and pepper into a malleable mass and let it rest for 10 minutes.
- Shape eight flat patties. Fry them in 2 tbsp oil in batches over medium heat for about 4 minutes per side until golden brown.
- Roughly chop the walnuts and toast them briefly in a dry pan until fragrant.
- For the dressing, mix the cider vinegar, mustard, salt and pepper and whisk in 1 tbsp oil.
- Clean and wash the lamb's lettuce, toss it with the dressing and sprinkle with the walnuts. Serve the patties warm alongside.