Vegan Couscous Cakes

Vegan Couscous Cakes

Vegan Couscous Cakes

If you're looking to get creative in the kitchen tonight then why not try vegan couscous cakes with a cucumber and bean sprout salad? Here is the recipe!

August 10, 2015

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

couscous
250 g
vegetable stock
250 ml, boiling
Vegetable oil
2 tbsp
turnip
1, small, grated
carrot
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
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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