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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.