Kenny Tutt’s Brussels sprout and cranberry pakoras

Nutrition Facts

Amount Per Serving

Calories 400 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 42mg14%

Sodium 831mg36%

Potassium 712mg20%

Carbohydrates 54g18%

Fiber 9g38%

Sugar 25g28%

Protein 13g26%

Vitamin A 1830IU37%

Vitamin C 51mg62%

Calcium 106mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A creative twist on the Christmas dinner staple.

Prep Time15

Cook Time5

Course: Side Dish, Snack

Cuisine: British

Servings: people

Calories: 400kcal

Author: Kenny Tutt

Chop your Brussels sprouts in half and then slice the sprouts thinly, slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Roughly chop your dried cranberries.
In a large mixing bowl combine the chilli powder, cumin, turmeric, chopped coriander, chilli, ginger, gram flour and water with 1 tsp of salt. Mix well and then add the Brussel sprouts, sliced onion and cranberries. This should create a thick batter.
Carefully heat up your oil in a large pan, wok or use a deep fat fryer if you have one. Be ready with a slotted spoon and some kitchen towel on a plate for when the pakoras are fried.
Test that the oil is hot enough by placing a small piece of batter in the oil. It should bubble and float to the top. When cooking with hot oil, do not leave it unattended and make sure the handle is not reachable by little hands.
Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels. The pakoras can easily be heated up again in a hot oven if not served straight away.
Make your super simple creamy Boursin dip by gently heating up the cheese with a small splash of milk for 2-3 minutes for a rich dippable sauce. Enjoy with your crispy festive pakoras.