Couscous patties with feta

Ingredients for 4 servings:

• 200 g couscous
• 200 ml vegetable stock
• 2 garlic cloves
• 1 large onion(s)
• 1 m.-sized carrot(s)
• 2 eggs, size L
• 1 tsp, leveled pepper
• 1 tsp, leveled cumin powder
• ½ tsp, heaped turmeric powder
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped herbs, Italian
• 100 g feta cheese or shepherd’s cheese, maybe a little more
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, makes about 20 pieces

First, brew the couscous with the hot vegetable stock according to the package instructions (usually a 1:1 ratio). Set aside and let it cool after soaking. Finely chop the onion, mince the garlic, and fry both in a pan with a little oil over medium heat until translucent. Set the pan aside for later. Grate the peeled carrots. When the couscous is ready and cooled, place the prepared onion and garlic mixture with the couscous in a large bowl. Add the carrots and all the spices, mix well, and season to taste. When the mixture is well-seasoned, add the eggs and mix everything thoroughly. This is best done with your hands, as this will give you a good feel for the consistency. The mixture should be moist and sticky. Cut the feta into flat cubes approximately 2.5 x 1 x 0.5 cm in size. Heat the pan to medium heat and form about 20 patties. For example, place some of the couscous mixture in the palm of your hand and press it flat. Place a piece of feta cheese in the center, cover with the couscous, and shape it again. Keep the patties relatively small so they don’t break. Pan-fry them on both sides until golden brown. They go well with salads, roasted vegetables, and garlic quark dips.