Brussel Sprout & Sweet Potato Fritters | Melissa Hemsley
post-template-default,single,single-post,postid-4992,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Brussel Sprout & Sweet Potato Fritters

Breakfast & Brunch

Brussel Sprout & Sweet Potato Fritters





These Fritters are the perfect way to use up your Christmas veg leftovers and a sure way to keep everyone happy in the lazy lull after Christmas! It works especially well when the cooked veg has been taken out of the fridge as it holds better. If your veg is already seasoned then don’t worry about re-seasoning for the fritters.

Fry up an egg to have on top and use any other leftover greens as a side. I went for a crunchy radish salad as I had some that needed using but anything will work. Feel free to try these with whatever veg you have left over and cold cuts.


  1. Preheat the oven to 150c (so the cooked fritters stay warm as you cook them).
  2. Whisk the egg in a large mixing bowl then chop the red onion and add to the bowl.
  3. Roughly chop the root veg, add to the bowl and mash with a fork.
  4. Chop the sprouts and add to the bowl.
  5. Combine everything with a little seasoning and the flour.
  6. Get a medium pan on a high heat with 1 – 2 tsp of oil and let it melt then take a few tablespoons of mix and fry in the pan.  (It’s easier if you can get 2 pans going at the same time.)
  7. Let them fry away and get a golden crust for 1 min, then flip and cook the other side. As your veg is cooked, you’re just heating all the way through and getting a lovely crust. 
  8. Scrape out any bits from the pan (or they will burn), add more oil and keep repeating the process until you’ve got a tray of cooked fritters that you can keep in the oven.*The first round of fritters will always be less than perfect and this is about rustic home cooking anyway, I always try this first round as Chef’s bonus plus to check the seasoning, adjust the rest of the bowl if you need to, if the mix doesn’t hold, add a little more flour.

Find the full video I did with House & Garden here.


  • 150g cooked brussel sprouts (about 2 handfuls)
  • 250g cooked root veg eg sweet potatoes, carrots, parsnips, swede, potatoes (about 2 large handfuls)
  • 1 small onion finely chopped
  • 1 medium egg
  • 2 – 3 tbsp flour, I used chickpea flour
  • 2 – 3 tbs ghee, butter, coconut oil, leftover chicken/beef/duck fat (from Christmas) for frying
  • Sea salt & pepper (go easy if you’ve already seasoned your veg from the main meal)

My Cookbook


Leave a comment...

eat green

Get your hands on my brand new cookbook "eat green” here.