Patatas Bravas with Purple Sprouted Broccoli

500g white potatoes, peeled and finely diced

3 tbsp olive oil

2 garlic cloves, finely chopped

1 tbsp chilli flakes

3 tbsp paprika

1 tbsp muscovado sugar

2 tbsp tomato puree

200g tomato Passata sauce

100g Purple sprouted broccoli 🥦

For the Aioli sauce

3 tbsp low fat mayonnaise

2 garlic cloves, finely diced

1 tbsp olive oil

Juice from 1/2 a lemon

1 tbsp paprika


( 1251.32 Calories, 74g Fat, 138g Carbs, 22.32g Carbs)

Nutrition in 1 serving

( 625.66 Calories, 37g Fat, 69g Carbs, 11.16g Protein)

  1. Bring a saucepan of boiling water to the boil and simmer the potatoes for about 5 minutes until a little cooked but not falling apart.

2. Then fry them in the oil on a medium heat for about 5-8 minutes until golden and crisping on the outside.

3. Meanwhile, for the bravas sauce, fry the garlic, chilli flakes and paprika together for a few minutes until the garlic begins to turn golden.

4. Add the puree, passatta and muscovado and bring to the boil and then simmer.

5. At the same time, bring a small saucepan to the boil and simmer the purple sprouted broccoli for 5 minutes.

6. For the aioli sauce, mix together the mayo, garlic, paprika, lemon juice and olive oil.

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