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Moroccan couscous patties
Moroccan couscous patties
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Ingredients:
  • 650g desiree potatoes, peeled, chopped
  • 125.00 ml dried red lentils, rinsed
  • 27.30 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 tsp Moroccan seasoning
  • 1/2 medium zucchini, coarsely grated
  • 1/2 medium carrot, peeled, coarsely grated
  • 1 egg, lightly beaten
  • 20.00 ml chopped fresh coriander leaves
  • 125.00 ml couscous
  • Mango chutney, to serve
  • Baby rocket, to serve
Instructions:
  • Boil potato in a large saucepan of salted water until tender, about 10 to 12 minutes. Drain, return to pan, mash roughly, and set aside off heat.
  • Place lentils in a small saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, for 10 to 15 minutes until tender. Drain.
  • In a small frying pan, heat 2 teaspoons of oil over medium heat. Cook the onion until soft, about 3 to 4 minutes. Stir in the seasoning and cook until fragrant, about 1 minute. Remove from heat and mix the onion, lentils, zucchini, carrot, egg, and coriander into the mashed potato. Shape 1/4 cup of the mixture into 12 patties.
  • Spread couscous in a shallow bowl and coat patties in it, shaking off excess. Refrigerate for 15 minutes, if time allows. Heat the rest of the oil in a large frying pan over medium heat. Cook patties in batches for 3 to 4 minutes on each side until golden and heated through, adding more oil if needed. Serve with mango chutney and rocket leaves.

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