Brussels Sprout Latkes with Dijon Yogurt Sauce

• Vegetarian

• Produce

  • 1/2 1 cup (100 g sliced leek
  • 2 cups Brussels sprouts
  • 1/2 Lemon, Juice of
  • 2 cups Potatoes

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Pinch Of salt and pepper
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Oil
  • 1 Splash Olive oil

• Dairy

  • 1 cup Greek yogurt, plain nonfat

Found on liveeatlearn.com

Description

Ingredients

• 1 cup (265 g) plain nonfat Greek yogurt (or dairy-free alternative)
• 2 Tbsp Dijon mustard
• 2 Tbsp maple syrup
• Pinch each of salt and pepper
• Splash of olive oil
• 2 cups (644 g) shredded potatoes (about 2 large potatoes)
• 2 cups (255 g) Brussels sprouts, shredded
• 1 cup (100 g) sliced leek (about ½ of a leek)
• Juice of ½ lemon
• 1 tsp salt
• ¼ tsp pepper
• 4 eggs, whisked
• ½ cup (75 g) all-purpose flour
• Oil for frying

Directions

• Combine all sauce ingredients and set aside.
• Wrap shredded potatoes in a towel and squeeze to remove as much moisture as possible.
• Combine potatoes, Brussels sprouts, leeks, lemon juice, salt, and pepper. Stir in whisked eggs then the flour.
• Pour ¼ inch of oil into a large saute pan and bring to medium heat. When you throw in a small piece of potato and it sizzles right away, it’s ready.
• Working in batches, gather a golf ball-sized dollop of the mixture and drop it into the pan. With a spatula, gently flatten the ball. Fry for 3 to 5 minutes on each side, until golden brown, then set on a paper towel (you can turn the oven on real low and pop them in to keep warm).
• Serve warm topped with a dollop of sauce.

Nutrition