Brussel Sprout & Cranberry Pakoras | Boursin Cheese

Brussel Sprout & Cranberry Pakoras

with Boursin Garlic & Herbs Cheese

“It is sad that sprouts only really make a guest appearance at Christmas. I love them and they are packed with nutrients and goodness. I think this might be one of the crispiest pakora recipes out there and the combination of earthy sprouts, sour fruity cranberry and creamy dippable Boursin wrapped up with warm eastern spices will definitely keep you coming back for more.” –Kenny Tutt

View the Ingredients List
  • Level easy

  • Prep time 15 MIN

  • Cook time 15 MIN

  • Total time 30 MIN


Your Turn To Create

For Pakoras
  • Chop your Brussels sprouts in half and then slice the sprouts thinly, slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Roughly chop your dried cranberries.
  • In a large mixing bowl combine the chilli powder, cumin, turmeric, chopped coriander, chilli, ginger, gram flour and water with 1 tsp of salt. Mix well and then add the Brussel sprouts, sliced onion and cranberries. This should create a thick batter.
  • Carefully heat up your oil in a large pan, wok or use a deep fat fryer if you have one. Be ready with a slotted spoon and some kitchen towel on a plate for when the pakoras are fried.
  • Test that the oil is hot enough by placing a small piece of batter in the oil. It should bubble and float to the top. When cooking with hot oil do not leave it unattended and make sure the handle is not reachable by little hands.
  • Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels. The Pakoras can easily be heated up again in a hot oven if not served straight away.
  • Make your super simple creamy Boursin dip by gently heating up the cheese with a small splash of milk for 2-3 minutes for a rich dippable sauce. Enjoy with your crispy festive pakoras.
  • Serves 4
  • 150 g Boursin Garlic & Herbs

  • 200g Brussels sprouts

  • 1 medium brown onion

  • Small handful coriander

  • 2 green chillies

  • 1 small knob of peeled ginger

  • 100g dried cranberries

  • 1/2 Tsp chilli powder

  • 1/2 Tsp ground cumin

  • 1/2 Tsp turmeric

  • 150g gram Flour

  • 170g water

  • 1 Tsp Salt

  • Vegetable Oil, enough to fry

  • Splash of milk