Sproutcakes

I am fully aware that the combination of brussels sprouts and the word "cake" in the title of this post may be anathema to you, but hang with me here. After reading about a Japanese pancake (which I prefer to call a Japancake) using cabbage, I remembered the endless bag of sprouts rotting in my fridge and realized that sprouts are, in fact, just tiny tiny cabbages. So out they came, sliced up they were, briefly sauteed with some leeks and molded into the marginally unsettling but ultimately pleasant "pancake" pictured here. Ready?

Sproutcakes

(adapted from 101 Cookbooks)

1 1/2 cups finely shredded brussels sprouts (or cabbage)

1 medium leek, sliced thin

1 clove garlic, minced

1 egg

2 Tbsp whole wheat flour

2 Tbsp cream cheese

4 almonds, chopped

S&P

Heat some oil (just enough to film the pan when hot) in a small pan over medium heat and drop in the sprouts and leeks. Saute about 3 minutes, just until they begin to look translucent. Throw in garlic and cook one minute more. Remove and allow to cool just a bit. Dot cream cheese on top to help it melt.

In a big bowl, beat the egg slightly. Stir together sprouts/leeks, cream cheese, egg, flour, almonds, and plenty of salt and pepper. Return pan to heat and add some more oil. Turn out sprout mixture into pan and press down, smooshing it into a coherent circle. Cook 4 minutes. Flip (carefully), and cook 4 more minutes.

Turn out onto cutting board and slice into segments. Despite the fact that your brain tells you it is a piece of pizza, consume with a fork.