Pop your sprouts in a pan of boiling water to cook through- this should take roughly 8-10 minutes.
Whilst the sprouts cook, make your miso mayo. Simply mix your mayo, miso and hot sauce together in a small bowl or ramekin, adjusting the measurements to taste.
Strain your sprouts and leave to steam a little to dry.
Pour your sprouts out onto a chopping board.
Grab a glass and use it to gently smush each individual sprout.
In a small bowl, mix your dash of milk with your flour and pinch of salt until you have a gloupy mix, a little thicker than pancake batter. Place next to your bowl of breadcrumbs.
To crumb your smashed sprouts, firstly swirl in your batter, then transfer to the crumb bowl and toss to coat. Be warned, this can get a little messy! Place on a prepared baking tray and drizzle with a good glug of oil.
Place in the oven for 30-40 minutes, turning at halfway. Alternatively, fry until warm and golden brown in colour.
Pile high on a plate and serve warm with a ramekin of your spicy miso mayo.
