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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!

10 August, 2015
Average: 4.4 (10 votes)

Dietary Consideration

serves for


total time

1 HR 10 MIN


250 g
Vegetable stock
250 ml, boiling
Vegetable oil
2 tbsp
1, small, grated
1, small, finely chopped
to taste
freshly ground, to taste
Lemon zest
1 tsp
1 tsp
Cumin seeds
1 tsp
1 pinch, ground
1-2 tbsp
All purpose flour
2-3 tbsp
2, thinly sliced
Lentil Sprout
150 g
White wine vinegar
30 ml
freshly ground


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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