Brussels Sprouts Pancakes
(from kylerhea’s recipe box)
Serve with sour cream, or Sweet and Sour Onion Marmalade
Source: Stephen Cooks
Serves 4 peopleCategories: April2012, Brussels Sprouts, SBF, Side Dish
Ingredients
- 1-1/2 lb Brussels sprouts (before trimming)
- 1 tsp. salt
- olive oil
- 1 C thin slices yellow or Vidalia onion
- 4 eggs
- 1/4 C fresh oregano, minced
- 1/2 C Parmeggiano Reggiano, shredded
- 1-1/2 C plain bread crumbs
- hot sauce to taste
Directions
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Remove the outer leaves of the Brussels sprouts, trim the stem, and, with a mandoline (or a knife if you are very good) slice the sprouts in very thin, uniform slices (less than 1/16 inch thick). Mix with the onions. Warm a tablespoon or two of olive oil in a heavy skillet and sauté the mixture on medium heat, stirring constantly, until the sprouts are almost cooked, about 6 or 7 minutes. Remove to a bowl and allow to cool.
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When the sprout mixture has cooled, mix in the eggs (beaten quickly with a fork), salt, bread crumbs, oregano and cheese. Correct seasoning.
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Note that prior to cooking the mixture will barely hold together. Clean the skillet and warm 1 T butter and 1 T olive oil it until hot but not smoking. Fill a 1/3 cup measure with the sprouts mixture and dump it in a mound in the skillet. Flatten the mound with a spatula and cook about 5 minutes, turning once, on medium heat, until nicely browned. Place the pancakes on a warmed plate in a 200º oven while you cook subsequent batches.