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Scotch cakes with hot-smoked salmon, crispy sprouts, avocado and egg
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Cooking shredded brussels until they're crispy will convert even the wariest of sprout-eaters
100g self-raising flour
25g caster sugar
½ tsp fine sea salt
40ml whole milk
6 eggs, 2 beaten
3 tbsp extra virgin olive oil, plus a little extra for drizzling
200g Brussels sprouts, outer leaves discarded and thinly sliced
2 garlic cloves, crushed
2 tsp unsalted butter
1 avocado, halved and sliced
160g hot-smoked salmon, flaked
4 tbsp Greek yogurt
Small handful flat leaf parsley leaves
1. Put the flour, sugar and salt in a bowl. Whisk in the milk and 2 beaten eggs to make a smooth batter; set aside. Place a large non-stick pan over a high heat and add 2 tbsp olive oil. Once hot, add the sliced sprouts and stir-fry for 4 minutes, until golden and crispy. Add the garlic and fry for a further 30 seconds, stirring all the time. Remove from the heat, transfer to on a warm plate, season and set aside.
2. Wipe out the pan with kitchen paper and add 1 tsp butter. When it sizzles, add 1 heaped tbsp batter for each scotch cake, making sure you don’t overcrowd the pan. Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through. Remove and keep warm in a low oven while you cook the rest of the scotch cakes in the remaining butter. You should end up with about 16.
3 Wipe out the pan again, heat the remaining 1 tbsp oil and fry the eggs to your liking. Divide the scotch cakes between 4 warmed plates, top with the eggs, sprouts, avocado, salmon and a spoonful of yogurt. Scatter over the parsley leaves and drizzle with a little more extra virgin olive oil. Serve immediately with a dash of chilli sauce, if liked.
Typical values per serving:
This recipe was first published in November 2017.