- 1 tsp vegetable oil
- 1 shallot, finely chopped
- 4 tbsp passata
- 300ml/½ pint ready-made mayonnaise
- 1 tbsp capers, chopped
- 2 tbsp chopped gherkins
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 125g/4¼oz plain flour
- 1 tsp curry powder
- 3 free-range eggs
- 350g/12oz Japanese panko breadcrumbs
- vegetable oil, for deep-frying
- 500g/1lb 2oz cooked Brussels sprouts (leftovers would work well), cut in half through the root
- For the tomato tartare, heat the oil in a frying pan over a medium heat. Add the shallot and fry gently for 4-5 minutes, or until softened but not coloured.
- Add the passata and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 3-4 minutes, or until the volume of liquid has reduced slightly and the passata has thickened. Remove from the heat and set aside to cool.
- When the mixture has cooled, stir in the mayonnaise, capers, gherkins, parsley and tarragon. Chill until needed.
- For the deep-fried Brussels sprouts, heat the vegetable oil in a deep-fat fryer to 180C. Alternatively, heat the vegetable oil in a deep-sided, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- In a bowl, mix the flour and the curry powder together until well combined. Beat the eggs in a bowl. Sprinkle the breadcrumbs on a plate.
- Dust the sprouts first in the curried flour mixture, shaking off any excess; then dip them in the beaten egg; then roll them in the breadcrumbs until completely coated.
- Deep-fry the breaded Brussels sprouts in the hot oil, in batches if necessary, until crisp, golden-brown and heated through. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
- To serve, divide the deep-fried Brussels sprouts among four serving plates. Spoon a little of the tomato tartare alongside.