Enjoy!
-N.x
COUSCOUS PATTIES
Ingredients -
- 1 cup couscous
- 4 tablespoons oil
- 1 eggplant, finely chopped
- 1 clove garlic, crushed (i used minced garlic)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 red capsicum, finely diced
- 2 tablespoons chopped fresh coriander
- 2 teaspoons grated lemon rind
- 2 teaspoons lemon juice
- 5 tablespoons natural yoghurt
- 1 egg, lightly beaten
- oil, for shallow-frying
Method -
- Add 1 cup of water, and bring to the boil. Add couscous and remove from heat. Cover, and leave for about 3 minutes. Stir, and add a little more water if needed. Fluff with fork, and keep aside.
- Heat 2 tablespoons of the oil in a large fry pan, and fry the eggplant until soft and golden. Place in bowl.
- Heat 1 tablespoon of the oil in the pan. Add onion, garlic, cumin and ground coriander. Cook over a medium heat for about 4 minutes or until soft. Add to the bowl.
- Heat remaining oil and cook the capsicum for 5 minutes, or until soft. Add to the bowl and stir.
- Add the vegetables to the couscous with the fresh coriander, lemon ring, lemon juice, yoghurt and egg. Season to taste and mix well.
- Using damp clean hands, divide the mixture into four portions (I got about 5 patties) and form into large patties - they should be about 2cm thick.
- Cover and refrigerate for 15mins.
- Shallow fry the patties over medium heat for 5 minutes on each side, or until golden.
- Drain patties well and serve with extra yoghurt.
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