John Myers
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Couscous Patties
The perfect couscous patties recipe with a picture and simple step-by-step instructions.
For the patties
- Salt
- 3 tbsp Cream
- 60 g Couscous
- 125 ml Vegetable broth
- 1 small, red ones Paprika – about 100 gr.
- 100 gr Zucchini
- 0,5 Onion
- 1 Clove of garlic
- 1 Egg yolk
- 1 teaspoon Oil
- Salt pepper
- 2 teaspoon Curry
- 1 teaspoon Sweet paprika
- 2 tbsp Oil
For the curry sauce
- 0,25 l Cauliflower water
- 1 teaspoon Vegetable stock powder
- 1 teaspoon Curry
- 2 teaspoon Cornstarch
- 3 tbsp Cream
- Salt pepper
- Divide the cauliflower into small florets, wash and bring to a boil in a saucepan with salted water and cream. Cook the florets until they are firm to the bite. Remove the vegetables from the stock and set aside. LEAVE THE SUD.
- Put the couscous with the vegetable stock in a saucepan and simmer for about 4 minutes, push the saucepan to one side and let the couscous swell. The mass should be slightly mushy.
- Peel the peppers and remove the core. Wash and clean the zucchini and cut into very small, fine cubes together with the paprika. Also cut or chop the onion and garlic into small cubes.
- Heat a teaspoon of oil in a pan and sauté the onion and garlic cubes in it, add the zucchini and paprika cubes briefly. Put this mixture in a bowl along with the couscous and mix well. Season with salt, pepper, curry and paprika powder, then form 4 patties.
- Heat the oil in a pan and fry the patties (they are soft in consistency) on both sides until crispy.
- In the meantime, put 250 ml of the cauliflower stock in a small saucepan. Add the vegetable stock and curry and bring to the boil. Mix the starch with a little cauliflower stock and add to the saucepan, bring to the boil until a thick sauce is formed. Season the sauce with salt and pepper and refine with the cream, then put in the cauliflower and let it warm up again.
- Serve patties and vegetables together.
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