John Myers
Contents
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Ingredients
- 125 g Couscous
- 250 ml Soup
- 75 g Grated carrots
- 75 g Zucchini
- 1 Spring onion
- 1 toe Chopped garlic
- 2 Eggs
- 2 tbsp Flour
- 2 tbsp Curd cheese
- 1 Handful Finely chopped parsley
- 0,5 tsp Mild curry
- Salt and pepper
- 60 g Smoked bacon
- 1 tsp Couscous seasoning (Schuhbeck`s)
- Coconut oil for frying
Instructions
- Add the couscous to the boiling soup and bring to the boil briefly while stirring, then cover and let stand for 10 to 15 minutes.
- Finely grate the carrots and zucchini. Loosen the couscous with a fork and mix it with the cut vegetables. Now stir in the eggs, curd cheese and flour.
- Season the mixture with curry, salt, pepper and couscous seasoning, stir everything well. Tip: I cut some bacon into small cubes and added it, then of course hardly any salt, as the bacon already gives off a good aroma and flavor.
- Heat oil in a pan and use a spoon to put small heaps of the mixture in the pan and press flat. (or make patties with wet hands) Fry over medium heat until patties are compact and have turned a golden brown color.
- Serve with a sour cream chive dip or, like me, a sour cream cucumber salad with garlic. Have fun cooking and enjoy yourself.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 22.9gProtein: 3.9gFat: 0.4g
