Fried Couscous Balls Or Patties Recipes

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

COUSCOUS CAKES

Steps:

• In a medium saucepan, salt 1 1/4 cups water and bring to a boil. Whisk in the couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg. Season with salt and pepper. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
• Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side. Remove from the heat and serve.
• BYOC: The thing I love about making cakes is I can really throw anything in there. Sticking with the Middle Eastern theme, dates would add a nice texture to these. Plus, you can break up leftovers in a pan for an alternative to fried rice. You can throw any herb in here - basil, thyme or oregano.

FRIED COUSCOUS BALLS OR PATTIES

Steps:

• Bring 500g water (2 cups in a kettle) or stock to the boil.
• Switch off the heat and stir in 300g couscous and spices.
• Add a tablespoon of butter if you used a water based stock. If you used a meat stock you are unlikely to need the extra fat.
• Chop cooked bacon, spring onions, garlic finely. (10 seconds, speed 4 in Thermomix®) and add to couscous.
• Leave to cool.
• Once cool, whisk an egg and add to the mixture to help it stick together. You don't have to use an egg, but they are a lot more fragile without it.
• Form either balls or patties in the palm of your hand.
• Meanwhile heat a frying pan to medium heat with a small amount of oil. Add the balls to the frying pan and leave for 2 - 3 minutes until they become golden and crispy. Turn over, remembering that they are more fragile than e.g. meatballs. The browner and crisper the outer layer, the better they will hold together. Everything in the patties that needs to be cooked, like the pancetta or bacon, is already cooked so you're just trying to crisp it up.
• Once golden on all sides, remove to a serving dish and serve immediately as a snack or as a side dish to meat, salad or similar.

COUSCOUS PATTIES WITH CITRUS SAUCE

Steps:

• Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.
• Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.
• Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

COUSCOUS PATTIES

Steps:

• Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
• Fluff up with a fork.
• Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
• Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
• Cook over medium heat for 4 minutes or until soft, then add to the bowl.
• Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
• Place in the bowl and stir well.
• Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
• Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
• Cover and refrigerate for 15 minutes.
• Shallow fry the patties over medium heat for 5 minutes each side.
• Drain well and serve with yoghurt, can mix some mint into it.

BAKED COUSCOUS PATTIES

Steps:

• Pour the boiling water over the couscous.
• Cover, and let it stand.
• Heat the olive oil in a skillet.
• Saute the chopped onion till golden brown.
• Add the green chillies and bell pepper and saute till tender.
• Add the tomatoes and cook till the juices dry.
• Add mustard powder, cumin powder and salt and stir for a minute.
• Remove from the heat and wait for the mixture to cool down.
• Fluff up the couscous with a fork and add the cooked mixture to it, stirring well.
• Add the yoghurt and season with oregano.
• Preheat the oven to 175°F.
• Take handfuls of the couscous mixture and shape into patties.
• Place the patties in a lightly greased baking tray.
• Bake until patties are golden brown and crisp--it took me 12 minutes.

COUSCOUS FRITTERS WITH FETA

Steps:

• Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
• Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.

SPICED BEEF PATTIES WITH COUSCOUS

Steps:

• Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
• For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
• Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.