This recipe uses whole wheat cous cous. Whole grains offer more fibre, vitamins & minerals than processed grains. Regularly consuming whole grains has been associated with reduced risk of heart disease, high blood pressure, & Type 2 Diabetes, as well as helping with weight loss & maintenance because their high fibre content keeps you feeling fuller, longer. Finding myself in possession of a packet of organic whole wheat cous cous I felt it a waste to serve it up in the usual way. So I scoured the internet for some alternative ideas. I found a recipe from an American blogger, so I had to work on it to adjust measurements. It’s a very tasty, healthy way of serving cous cous and it’s Vegan so everybody can eat it! You make these up ahead & have them ready in the fridge to cook, they are lovely served hot straight out of the pan with seasoned mushrooms & asparagus or have them cold with salad. A great dinner party starter.
Ingredients (makes 5 cakes 8cm wide)
125g Organic whole wheat cous cous
45g chopped broccoli florets
(you need to chop the broccoli as tiny as possible, pea sized or smaller)
1/2 pint veg stock
110g of hummus
100g potatoes (boiled & mashed)
salt and pepper to taste
Olive oil for frying
Method
1. Cook the cous cous by placing it in a saucepan and cover with the stock. Simmer until all the liquid has been absorbed. When ready place it in a large bowl and add the mashed potatoes.
2.Then add all the rest of the ingredients including the seasoning and mix together.
3. With your hands work and all of the ingredients together until it becomes almost like doe.
4. Take a handful of mixture & press it into a round 8cm wide biscuit cutter, really pressing it into the shape making sure that they’re even thickness so that they will cook evenly. Cover & chill for a few hours.
5. To cook gently pan fry them until they have a delicious golden crispy coating, taking care to keep their shape, serve.
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