Potato and Brussels sprouts fritters with poached eggs by Gordon Ramsay

Potato and Brussels Sprouts Patties with Poached Eggs

Total preparation time: 45-55 minutes
Number of servings: 4

Who doesn’t love patties? These delights can be adapted in countless ways, but our recipe for potato and Brussels sprouts patties, accompanied by poached eggs, will bring you a dash of culinary inspiration and a unique flavor in every bite. This recipe is not only delicious but also a perfect example of combining vegetables with a staple ingredient like potatoes, offering a dish that is both nourishing and comforting.

Recipe History

Patties are a dish that has traversed centuries, integrating into various culinary cultures over time. Whether made from meat, fish, or vegetables, they have always been an effective way to transform simple ingredients into rich meals. In this recipe, fluffy potatoes and Brussels sprouts combine to create a soft texture and savory taste, while poached eggs add a touch of finesse and elegance.

Necessary Ingredients

- 1 kg fluffy potatoes (choose "Russet" or "Yukon Gold" for an ideal texture)
- 40 grams butter (opt for quality butter for a richer taste)
- 500 grams fresh Brussels sprouts (make sure they are fresh, with green, firm leaves)
- 50 grams flour (wheat flour is ideal, but you can experiment with whole wheat for a healthier option)
- Oil for frying (sunflower or olive oil are excellent choices)
- 5 eggs (for poached eggs, prefer fresh eggs from a reliable source)

Preparing the Patties

1. Boiling the Potatoes
Start by peeling the potatoes and cutting them into cubes. Place them in a large pot with salted water and let them boil for 15-20 minutes until they become soft. To check if they are ready, you can poke them with a fork - if it goes in easily, they are done.

2. Preparing the Brussels Sprouts
Meanwhile, wash and finely chop the Brussels sprouts. You can use a sharp knife or a food processor to save time.

3. Making the Mashed Potatoes
After the potatoes have boiled, drain them and mash them using a potato masher. Add the butter and mix well until it melts completely. Leave the mash on medium heat for a few minutes, stirring frequently to evaporate any excess water.

4. Combining the Ingredients
Once the mash has cooled slightly, add the chopped Brussels sprouts and mix well until homogeneous. Now is the time to add a pinch of salt and pepper to taste.

5. Forming the Patties
In a large bowl, place the flour. Using clean hands, form patties from the mixture of mash and sprouts, ensuring they are of equal size. Then, roll each patty in flour for a crispy exterior.

6. Frying the Patties
Heat some oil in a frying pan over medium heat. Fry the patties for 3-4 minutes on each side until golden and crispy. Alternatively, you can bake them by placing them on a baking tray lined with parchment paper and baking at 200 degrees Celsius for 15-20 minutes.

Preparing the Poached Eggs

1. Boiling the Water
Fill a pot with water and add a pinch of salt. Put it on the heat until it starts to boil.

2. Preparing the Eggs
Using a cup or small bowl, crack the egg and let it slide gently into the boiling water. You can add a drop of vinegar to the water to help the egg white coagulate better.

3. Cooking the Eggs
Boil the egg for 3-4 minutes, depending on how soft you want the yolk. Use a slotted spoon to remove the egg from the water and let it drain well.

Serving

Arrange the potato and Brussels sprouts patties on a platter and top with poached eggs. You can add a garnish of fresh herbs, such as parsley or dill, for a more vibrant appearance. This dish can be served for both lunch and dinner, being perfect alongside a fresh green salad or garlic mayonnaise.

Useful Tips

- Variations: You can add grated cheese to the mash for extra flavor. You can also experiment with other vegetables, such as carrots or zucchini.
- Storage: The patties can be kept in the fridge for 2-3 days. You can reheat them in the oven or in a pan to restore their crispiness.
- Calories: A serving of patties with poached eggs has approximately 350-400 calories, depending on the amount of oil used and the size of the patties.

Frequently Asked Questions

- Can I use other types of vegetables?
Yes, you can use carrots, zucchini, or even spinach for a more colorful and nutritious version.

- How can I make poached eggs without them falling apart?
Use fresh eggs, add vinegar to the water, and create a vortex in the water before adding the egg.

- Can I make these patties vegan?
Yes, you can replace the potatoes with cauliflower mash and the poached eggs with a plant-based alternative, such as tofu or avocado.

These potato and Brussels sprouts patties with poached eggs are an excellent choice for a delicious and healthy meal, full of flavors. Preparing them can be a pleasant and relaxing activity, perfect for spending time with family or friends. Don’t forget to have fun while cooking and experiment with the ingredients to get a result you love! Enjoy your meal!