1 Video | Photo: Couscous Cakes Recipe
Ingredients
- 2 cups cooked couscous, prepared according to package instructions and cooled
- 1/4 cup chopped fresh cilantro leaves
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons ground coriander
- 1 lemon, zested
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 cup olive oil
- 1/3 cup mild mango chutney
Directions
In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
Serve the couscous cakes with mango chutney.
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By jennah01
Denver, CO
on January 27, 2012
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My whole family loved these! I made exactly as directed and they held together fine. I did refrigerate them for a few hours before frying though. I loved the hint of lemon from the zest. Will definitely make these again as I always seem to make more couscous than necessary for one day.
By Bananaboat
on October 25, 2011
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I tried the recipe as written and frying it was a mess. So I went to baking the cakes in the oven, and they came out MUCH better. I flip them half way through. I use a 350 degree oven and bake the cakes 20 minutes, turning them at 10 minutes. I serve with salsa or peach-mango salsa. I probably use a little more flour, too--just to get them to stick together better. With a gluten intolerant person in the household I use left-over quinoa and a rice flour blend for the regular flour--they are a big favorite with everyone whether made with couscous or quinoa.
By ModernMrs.Cleaver
Indianaplis , IN
on July 01, 2011
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I enjoyed this recipe! I I did have a bit of truble keeping the cakes together and packed. They were still good.
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