This mixture is quite soft and will produce light, moist cakes. Allow them to get a good golden crust before gently turning them over in the pan. They are also delicious served with a soft poached egg for brunch or a light lunch.
INGREDIENTS
1⁄2 cup instant couscous, we used Tipiak brand
1 teaspoon sea salt
1 teaspoon ground cumin
1⁄2 cup water or chicken stock, boiling
1 x 400 gram tin cooked chickpeas, drained and rinsed
1 clove garlic, crushed
1⁄2 cup chopped flat-leaf parsley or mint
2 spring onions, finely chopped
finely grated zest 1 lemon
2 #6 (medium) eggs, lightly beaten
sea salt and freshly ground pepper
olive oil for cooking
METHOD
Put the couscous, salt and cumin in a bowl. Add the boiling water or stock and combine. Cover tightly with plastic wrap and leave for 10 minutes.
Put the chickpeas, garlic, herbs, spring onions and lemon zest in a food processor and pulse until coarsely chopped. Don’t process to a smooth paste. Tip into a bowl and season. Fluff the couscous with a fork and combine with the chickpea mixture and eggs.
Press the couscous firmly into a lightly greased, straight sided, 1⁄4 cup measuring cup then invert onto a flat plate or tray. They won’t turn out if you forget to grease the cup. Repeat with the remaining mixture.
Heat the olive oil in a non-stick sauté pan over medium heat.
Cook for 3 minutes then gently turn and cook for another 3 minutes. Drain on kitchen towels. Keep warm in a low oven if cooking in batches. Makes 8-9 cakes.
If using a flavoured couscous, leave out the salt and cumin.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.