Sprout kebabs

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Yields6 Servings
 300g brussels sprouts (trimmed and washed) 1 tbsp maple syrup 6 slices of parma ham 100g parmesan cheese (grated) 200g breadcrumbs 1 lemon for lemon zest 1 egg 30g plain flour 1 tsp olive oil a dollop of crème fraiche (to serve)
1

In a roasting pan, drizzle the sprouts with the maple syrup, olive oil and salt and pepper then roast for 15 minutes at 160C/300F/gas mark 2.

2

When cooked, let the sprout cool down then wrap them with Parma ham and put onto cocktail sticks.

3

Whisk the egg. Dust the sprouts in the flour then dip in the egg and roll in the breadcrumbs, parmesan and lemon zest.

4

Put the breaded sprouts on some baking paper then bake in the oven at 190C/365F/gas mark 5 for 8-10 minutes.

5

Serve with crème fraiche or Greek yoghurt, to dip.

CategoryCuisine

Ingredients

 300g brussels sprouts (trimmed and washed) 1 tbsp maple syrup 6 slices of parma ham 100g parmesan cheese (grated) 200g breadcrumbs 1 lemon for lemon zest 1 egg 30g plain flour 1 tsp olive oil a dollop of crème fraiche (to serve)

Directions

1

In a roasting pan, drizzle the sprouts with the maple syrup, olive oil and salt and pepper then roast for 15 minutes at 160C/300F/gas mark 2.

2

When cooked, let the sprout cool down then wrap them with Parma ham and put onto cocktail sticks.

3

Whisk the egg. Dust the sprouts in the flour then dip in the egg and roll in the breadcrumbs, parmesan and lemon zest.

4

Put the breaded sprouts on some baking paper then bake in the oven at 190C/365F/gas mark 5 for 8-10 minutes.

5

Serve with crème fraiche or Greek yoghurt, to dip.

Sprout kebabs