Tantalising Brussels Sprout 'Tenders' with a Tangy Garlic Hot Sauce

The best part of a roast dinner is those Brussels sprouts, right? Perhaps not, but these little balls are pretty amazing. Did you know they're packed with vitamin C- even more than oranges, but with no sugar?! With two big bags of sprouts to get through recently, I had been experimenting- roasted, raw, barbecued... these were all better than the over boiled mushy balls on my plate as a child on Christmas day (the ONLY time Mum would buy them!). This recipe was the biggest hit with my family, so I wanted to share it with you all. This one satisfied a fast food craving for buffalo wings for a fraction of the price and using ingredients we already had in. Try for yourself, and see if any of your dinner guests can tell what these are!

For the 'Tenders'
Brussels sprouts (of course!) although broccoli or cauliflower florets work really well here too! I used around 40 sprouts for this recipe which yields enough to fill a salad bowl!
3 cups Flour
3 tbsp Cornstarch
6oz Whole Wheat Seasoned breadcrumbs
salt 1 1/2 tsp
1tbsp dijon mustard
3 tbsp malt vinegar
3 tbsp cornstarch
1 heaped tsp sodium bicarbonate
6 tsp Bob's Red Mill egg replacer powder (you can use either 4 eggs or substitute another egg replacer if Bob's Red Mill brand is not available in your area)
12 tsp cold water

For the Sauce
1 1/2 cups Buffalo Hot Sauce (I used Frank's brand)
4 cloves garlic finely chopped
6 tbsp soy sauce


Method
Wash then slice the bottom 1/3 from the brussels sprouts and remove any dry or yellowing leaves. Set aside to dry.
Pre-heat the oven to 360°F/180°C
In a bowl mix the egg replacer, mustard, vinegar, and water- mix with a fork until combined.
In another bowl, mix flour, corn starch, and salt.
Put the breadcrumbs into a third bowl.
Take each brussels sprout and dip into the wet egg replacer mixture first, then into the flour, back into the egg replacer mixture, then into the breadcrumbs, ensuring the whole sprout is covered.
Lay the sprout on a baking sheet covered with parchment paper.
Cook the brussel sprouts for 25 minutes, turning once half way through.

While the sprouts are in the oven, pour the hot sauce, and vinegar into a sauce pan, add the garlic. Cook on medium to low heat for 7-10 minutes, serve either poured over the sprouts or on the side.