Vegan Couscous Cakes

 


Vegan Couscous Cakes

Ingredients

Couscous 250 g

Vegetable stock 250 ml, boiling

Vegetable oil 2 tbsp

Turnips 1, small, grated

Carrots 1, small, finely chopped

Salt to taste

Pepper freshly ground, to taste

Lemon zest 1 tsp

Turmeric 1 tsp

Cumin seeds 1 tsp

Coriander 1 pinch, ground

Tahini 1-2 tbsp

All purpose flour 2-3 tbsp

Cucumber 2, thinly sliced

Lentil sprout 150 g

White wine vinegar 30 ml

Salt

Pepper freshly ground

Preparation

To prepare the vegan couscous cakes first pour the couscous in a bowl and pour over the stock. Leave to swell for 20 minutes, then break up with a fork.

Heat the oven to 180°C (160° fan) gas 4. Line a large baking tray with non-stick baking paper.

Heat the oil in a frying pan and cook the turnip, carrot and onion until soft, then remove from the heat.

Stir into the couscous with the salt, pepper, lemon zest, cumin, turmeric, coriander and tahini.

Stir in the flour until a pliable dough is formed.

Shape the couscous dough into small patties and place on the baking tray.

Bake the vegan couscous cakes for 15-20 minutes until golden.

For the cucumber sprouts salad
Mix the cucumber with the sprouts.

Whisk together the vinegar, lemon juice and oil and toss with the cucumber and sprouts.

Season with salt and pepper.

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