Ingredients

Steps

• Heat 5ml vegetable oil in a pan and soften the shallot for 5 minutes.
• Add passata, boil, then simmer for 4 minutes until thickened before cooling.
• Stir mayonnaise, capers, gherkins, and herbs into the cooled mixture and chill.
• Heat deep-frying oil to 180°C in a fryer or heavy saucepan.
• Prepare three bowls with curried flour, beaten eggs, and breadcrumbs.
• Coat sprouts in flour, then egg, and finally breadcrumbs.
• Fry the breaded sprouts in batches until golden and drain on paper.
• Serve the sprouts with a spoonful of the tomato tartare.