Spiced couscous and chickpea patties with carrot salad

Cooking Vegetarian Spiced couscous and chickpea patties with carrot salad

Enjoy these budget-friendly patties warm for dinner or cold in your work lunch the next day.

Lables: High fibre Low carb Low kilojoule Lower gi Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
  2. Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
  3. Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
  4. Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
  5. Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.

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2 tbsp currants
2 tsp red wine vinegar
1 tbsp boiling water
1/2 cup couscous
1/2 cup boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves
1 tsp ground cumin
2 tsp ground coriander
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tbsp extra virgin olive oil
Plain Greek-style yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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