Mediterranean Couscous Cakes 

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Delicious little savouries which are great for weeknights - or as a vegetarian alternative at barbecues.

Ingredients:

10 g vegetable stock cube, crumbled

1 1/4 cup boiling water

1 1/4 cup couscous

100 g reduced-fat fetta cheese, crumbled

1/4 cup Sanitarium pine nuts, toasted

1/4 cup kalamata olives, chopped pitted

2 Tbsp fresh coriander, chopped

2 eggs, lightly beaten

1/2 tsp salt

1 Tbsp oil

Directions:

Combine stock cube and boiling water. Place couscous in a heatproof bowl and pour over boiling stock. Cover and set aside for 5 minutes.

Stir with a fork to separate grains. Add remaining ingredients, except oil and mix well.

Using a 1/4 cup measure, form couscous mixture into 12 round cakes. Place on a baking tray and refrigerate for 30 minutes. Heat oil in a non-stick frypan and cook cakes on both sides until golden.

Serve with natural yoghurt combined with chopped coriander.

Author:

© Reproduced under licence from the copyright owner, Sanitarium Health Food Company

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