Brussels Sprouts Bhajis

These Brussels sprouts bhajis are the perfect Christmas nibble

Done in 30 minutes

Serves 4



for the bhajis

200gbrussels sprouts, thinly sliced

1onion, thinly sliced

1green chilli, thinly sliced

Handfulfresh coriander, roughly chopped

1 tbspgarlic paste

1 tbspginger paste

1 tspturmeric

1 tspnigella seeds

200ggram flour

20gplain flour

250mlsparkling water, chilled

Salt, to taste

Vegetable oil, for frying

to serve

Green chutney


Sliced chillies, coriander, and lemon

Brewgooder x Twisted IPA

Crispy, spicy, spiced Brussels sprouts bhajis dunked in green chutney and served with a cold beer... the perfect festive bite!


Thinly slice your sprouts, onion, and chilli. Add to a bowl with all the dry ingredients, stir to ensure everything is coated in the flour and spices, then add the sparkling water

Preheat a large pan with vegetable oil to 180 C

Carefully dollop a heaped tbsp of the bhaji mixture into the hot oil. Repeat, being sure not to overcrowd the pan. Fry for 3-4 minutes or until the bhajis are golden brown.

Remove from the oil and place on a tray lined with kitchen roll. Finish with a sprinkle of flaky salt.

Serve with green chutney, yoghurt, lemon wedges, and herbs. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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