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Mushrooms-Sprout coins

Delicious, vegetable coins. Smaller are suitable also as a appetisers.

Preparation time 10 minutes .. Baking 30 minutes


  • 300-500 g of Brussels sprouts
  • 120 g dried mushrooms (may also be fresh)
  • 4 larger potatoes
  • 1 bigger onion
  • 3 cloves garlic extruded
  • 2 handfuls of oat-flakes (optional)
  • 3 tbsp of flour (optional)
  • 3 eggs
  • sunflower oil for frying
  • salt and spices to taste


Clean the Brussels sprouts and cut them into halves. Then cut them into a kitchen robot.

Wake the dried mushrooms and cut them into small pieces afterwards.

Peel the potatoes and chop them in the kitchen robot. Cut the onions fine.

Mix all ingredients except oil together in a larger bowl and season to taste with salt and pepper. Heat the oil in the pan and with a spoon make the circular pancakes in the pan, and fry them from both sides to dandruff. Continue until you have processed all the dough.

Prepare your sauces for your taste.

For the Balsamic sauce, I mixed 1 tbsp mayonnaise with 1 tsp balsamic cream. The sauce has a beautiful and truly irresistible, sweet-sour taste.

For the sweet pepper sauce, I mixed 1 tbsp mayonnaise with 1 tsp. Sweet pepper paste. This sauce is a super thing for lovers of real salty flavors.

Serve with beer or mineral water.


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