Recipe of the week: Panko and parmesan Brussels sprouts

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These breaded Brussels sprouts are a moreish snack. The panko breadcrumbs give them a bite while parmesan adds a delicious savoury edge.

Ingredients

300g Brussels sprouts, cooked

70g panko crumbs

1 egg

Splash milk

50g flour

Pinch chilli powder

20g parmesan cheese

Oil for baking

Salt and pepper

1-2 rashers pancetta (optional)

Method

Pre-heat the oven to 200C.

The first job is to coat the sprouts in the panko crumbs. To do this you will need what’s called a pané system. This consists of a tray with seasoned flour, one with an egg and a little milk and a third tray with the breadcrumbs. Put a pinch of chilli in the flour to add a little heat.

First roll the sprouts in the flour and chilli, then the egg and milk mixture and then lastly into the panko crumbs.

Place the coated sprouts into a tray and coat with a little vegetable oil.

Bake for about 20 minutes, making sure you shoogle the tray now and again.

Remove from the tray and top with shreds of parmesan using a potato peeler. If desired, fry up some pancetta and add that too.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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