BROCCOLI, COUSCOUS AND GARBANZO BEAN CAKES
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Daily Dish Magazine
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When I make cakes, I like to experiment and combine different ingredients. Usually in my recipes I use garbanzo beans instead of flour.
Prep Time: 10 min Cook Time 35 min
Ingredients For 18 cakes:
1 cup whole wheat couscous, cooked per package directions
Garbanzo beans 15 oz drained, blended
2 eggs
1 lb. broccoli, steamed or boiled 7 min
Parsley, chopped
Salt
Red crushed pepper-optional, to taste
1 cup water for couscous and 2 tbsp. for garbanzo beans
1 lemon zest
Cook couscous, according to package instructions. Steam or boil broccoli for 7 minutes, cool and chop. If using canned garbanzo beans, drain and rinse, then blend them with 2 tablespoons water to a puree. Combine all ingredients in a large bowl. Place mixture in refrigerator 10-15 minutes, then shape into 18 cakes.
Warm olive oil over medium heat in a large skilled, add cakes and fry 3-4 minutes on each side, until golden brown.
Serve with sour cream or any sauce you like but they are delicious on their own! These cakes travel well so these would be nice to take on a picnic or pack in a school lunchbox for your children.
This recipe in Organic Eats Magazine: http://user-0ijpk9k.publ.com/Organic-Eats-October-2013#34/z
Prep Time: 10 min Cook Time 35 min
Ingredients For 18 cakes:
1 cup whole wheat couscous, cooked per package directions
Garbanzo beans 15 oz drained, blended
2 eggs
1 lb. broccoli, steamed or boiled 7 min
Parsley, chopped
Salt
Red crushed pepper-optional, to taste
1 cup water for couscous and 2 tbsp. for garbanzo beans
1 lemon zest
Cook couscous, according to package instructions. Steam or boil broccoli for 7 minutes, cool and chop. If using canned garbanzo beans, drain and rinse, then blend them with 2 tablespoons water to a puree. Combine all ingredients in a large bowl. Place mixture in refrigerator 10-15 minutes, then shape into 18 cakes.
Warm olive oil over medium heat in a large skilled, add cakes and fry 3-4 minutes on each side, until golden brown.
Serve with sour cream or any sauce you like but they are delicious on their own! These cakes travel well so these would be nice to take on a picnic or pack in a school lunchbox for your children.
This recipe in Organic Eats Magazine: http://user-0ijpk9k.publ.com/Organic-Eats-October-2013#34/z
Sincerely yours,
Nellie
Nellie
