• PREP: 15M
  • COOK: 25M


  • 250g potatoes
  • 10g butter
  • 100g Brussels sprouts
  • 15g plain flour
  • 1 tbsp olive oil, for frying


  1. Boil the potatoes for 15 minutes or until just tender, and drain. Add butter and mash well. Meanwhile, boil the sprouts for 3-5 minutes until just tender and shred finely.
  2. Mix the sprouts with the potatoes and season to taste. Shape into 6 round cakes. Tip the flour onto a plate, and then coat the cakes, tapping off the excess.
  3. Heat oil in a large frying pan fry the cakes in 2 batches for 2 minutes each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.
  4. Heat oven to 190°C and reheat the cakes for 15 minutes until hot through and crisp on the outside.
  5. Serve it with WORLDFOODS Sweet Chilli with Kaffir Lime Dipping Sauce.