-Moroccan-

Sprout kebabs

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)

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Main serves 6

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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.

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