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.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!