Greek Brussels Sprouts Casserole

Ingredients for 4 servings:

• 500 g floury potatoes
• 750 g Brussels sprouts
• 400 g minced meat
• 1 onion(s), chopped
• 1 class can/n tomatoes, chopped
• 2 tbsp raisins
• 1 tbsp butter
• 125 ml milk
• 2 eggs
• 50 g Gouda, grated
• Salt
• pepper
• 1 pinch of cinnamon
• 1 tsp. clove powder
• 1 pinch of cumin
• 1 pinch of cayenne pepper
• 1 tbsp oil, for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

with raisins, cinnamon and cumin

Wash the potatoes and cook in a little salted water. Trim and wash the Brussels sprouts, halve them, cook in boiling salted water for 10 minutes, then rinse and drain. Sauté the onion in a pan with oil. Fry the minced meat until crumbly. Stir in the tomatoes and season generously with salt, pepper, cinnamon, cayenne pepper, and clove powder. Preheat the oven to 250°C and grease a shallow baking dish. Peel and mash the potatoes. Mix with butter, hot milk, salt, and nutmeg. Stir in the egg yolks. Beat the egg whites until stiff and fold in. Layer the Brussels sprouts in the dish and season with salt, pepper, and cumin. Spread the minced meat and mash on top. Sprinkle with the cheese. Bake in the oven for 15 minutes until golden brown.