Brussels Sprout Rösti*

Serves 8.


• 4 egg whites

• 1 tbsp. lemon juice, plus more for serving

• 4 c. lightly packed finely shredded Brussels sprouts (about 12 oz.) (used food processor on whole sprouts)

• 1 medium onion, finely chopped in processor

• 2 garlic cloves, minced

• 3/4 c. flour or chickpea flour

• Kosher salt and black pepper

• 1 tsp. crushed red pepper flakes

• Flavorless oil, for frying

• Balsamic Dijon Yogurt (recipe follows)


In a large bowl, whisk together the egg whites and lemon juice. Add the Brussels sprouts, onion and garlic, and stir to combine. Stir in the flour, 3/4 teaspoon salt, a lot of turns of black pepper, and a few pinches of red pepper flakes.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop, scoop about one-eighth of the Brussels sprout mixture into the pan, and use a spatula to pat it out into a pancake. Cook on both sides until browned, 3 to 4 minutes on each side.

Place on a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with Balsamic Dijon Yogurt.


Balsamic Dijon Yogurt

Makes about 1 1/4 cups.


• 1 c. plain full-fat Greek yogurt

• 2 tbsp. Dijon mustard

• 2 tbsp. honey

• 1 tbsp. balsamic vinegar

• 1/4 tsp. kosher salt


In a medium bowl, mix together the yogurt, mustard, honey, vinegar and salt.


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