Categories: April2012, Brussels Sprouts, SBF, Side Dish

Ingredients

• 1-1/2 lb Brussels sprouts (before trimming)
• 1 tsp. salt
• olive oil
• 1 C thin slices yellow or Vidalia onion
• 4 eggs
• 1/4 C fresh oregano, minced
• 1/2 C Parmeggiano Reggiano, shredded
• 1-1/2 C plain bread crumbs
• hot sauce to taste

Directions

1. Remove the outer leaves of the Brussels sprouts, trim the stem, and, with a mandoline (or a knife if you are very good) slice the sprouts in very thin, uniform slices (less than 1/16 inch thick). Mix with the onions. Warm a tablespoon or two of olive oil in a heavy skillet and sauté the mixture on medium heat, stirring constantly, until the sprouts are almost cooked, about 6 or 7 minutes. Remove to a bowl and allow to cool.

2. When the sprout mixture has cooled, mix in the eggs (beaten quickly with a fork), salt, bread crumbs, oregano and cheese. Correct seasoning.

3. Note that prior to cooking the mixture will barely hold together. Clean the skillet and warm 1 T butter and 1 T olive oil it until hot but not smoking. Fill a 1/3 cup measure with the sprouts mixture and dump it in a mound in the skillet. Flatten the mound with a spatula and cook about 5 minutes, turning once, on medium heat, until nicely browned. Place the pancakes on a warmed plate in a 200º oven while you cook subsequent batches.

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