Couscous cookies

Ingredients for 3 servings:

• 125 g couscous, instant
• n. B. water
• 1 tsp vegetable broth, instant
• 1 tbsp soup vegetables, dried, if desired
• 2 eggs
• 3 tbsp flour
• 1 small onion(s)
• ½ tbsp caraway seeds, if desired
• Salt
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian meatballs

Prepare the couscous according to the package instructions in water with the vegetable stock (I let the dried soup vegetables swell with it) and let it cool. Fluff it up occasionally. Using a hand mixer, mix the cold mixture with the very finely chopped onion, eggs, flour, salt, and caraway seeds until smooth. Form into cookies (I made 12) and then fry them slowly in a non-stick pan with olive oil. I like them best dark brown, but that’s a matter of taste. After frying, place on kitchen paper to reduce the fat slightly. Serve as a side dish with rice or potatoes, or as a meat substitute for meatballs.