in Recipes

Pea and couscous laberl

updated

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Ingredients for 4 servings:

  • 100 g couscous
  • 130 ml water, hot
  • 200 g peas
  • 1 garlic clove(s)
  • 1 tbsp peppermint, dried works too
  • 2 tbsp parsley
  • 3 tbsp breadcrumbs, alternatively grated baby rusks
  • 1 pinch(s) cumin
  • possibly lemon juice or lemon peel
  • 1 egg(s)
  • Rapeseed oil for frying

Instructions

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

Delicious fritters as finger food for babies and the whole family, baby-led weaning (BLW)

Pour water over the couscous and let it swell. Steam the peas and puree half of them. Chop the herbs, press the garlic. Mix all the ingredients, form the mixture into patties, and fry them on both sides in rapeseed oil. We serve it with natural yogurt and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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