Brussels Sprouts Fritters

I have made quite a few fritter recipes (click here for my fritter recipes), but this is the first time Brussels sprouts have been the main ingredient. They were amazing!! My favorite fritters, seriously. The goat cheese is an excellent addition, and I love the crispiness of these. You won't even know you're eating Brussels sprouts!

I doubled the recipe below, so we would have lots and lots of fritters. :) (I think I ended up with 12-14)





2 c finely shredded Brussels sprouts (HEB carries bagged shredded Brussels, so I just bought that)
2 green onions, thinly sliced
2 tbsp flour
½ c shredded Parmesan cheese
2 eggs, beaten
2/3 c panko bread crumbs
4 oz soft goat cheese
salt/pepper to taste
vegetable oil for frying
sour cream, finely chopped red onion/green onion for garnish


Finely shred the Brussels sprouts with a sharp knife. (Like i said above, HEB carries shredded Brussels sprouts, so I just bought those). Toss the green onions, flour and Parmesan cheese with the Brussels sprouts.


Add the eggs and combine partially, then add the Panko and mix well. Add the goat cheese. Season to taste. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.

In a large nonstick pan, add ¼ c vegetable oil and heat over medium heat. When the oil is hot, add the cakes and cook them for about 2 minutes, or until golden and crispy. Flip them and finish cooking on the other side. Serve them immediately or place them on a sheet pan in a 300 degree oven to keep hot until you serve. Top with sour cream, red onions, and green onions!

Original recipe found here.

Green Curry Lentils & Sweet Potatoes (Crock Pot!)

First new post in over 2 months! It's been... we'll just say "busy" since school started.

I am really into slow-cooker dishes at the moment. I've had the ingredients for this recipe for a while, but never an opportunity to make it. Will won't eat sweet potatoes. He'd probably really like the lentils though. He's out of town, so I decided to make it today.

I wish I had the fresh spinach to stir in at the end, but I didn't. Next time I make this, I'll be sure to have it. BUT I did have my mom's sweet potatoes and onions for this!



1½ c green lentils (rinsed)
4 c vegetable broth
1 onion (diced)
2 small sweet potatoes (cut into large chunks)
4 tbsp Green Curry Paste (I used this one)
2 c fresh Spinach (I did not have any spinach)
salt (to taste)
Optional toppings: Coconut milk and fresh lime juice

To the bowl of a crock pot add the lentils, broth, onion, sweet potatoes, and curry paste. Turn the crock pot to high and cook for about 3½ hours, or until most of the liquid is absorbed and the lentils are tender. I cooked mine on Low about 6-7 hours. When the lentils are done, stir in the spinach, if you have it! Taste and add salt as needed. Top with some coconut milk and/or a squeeze of fresh lime. Dish up and enjoy!!

Original recipe found here.
BLOG DESIGN BY DESIGNER BLOGS