Simon Rimmer served up tasty Brussels sprouts bhajis with a yoghurt, cranberry and dill dip on Steph’s Packed Lunch.
The ingredient are: 450g sprouts, shredded, 1 onion, very finely sliced, 1 birds eye chilli, finely chopped, 400g gram flour, approx. 175ml water.
For the dip: 250ml natural yoghurt, 40g cranberry sauce and 1 tbsp chopped dill.
See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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