Ingredients

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

Instruction

  • 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.