Lemon Scallion Couscous Cakes

scallion lemon cakes

These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my  Moroccan Eggplant Tagine or a Persian Salad (recipe under salad on the side bar). But, they’re equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies. Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.

I imagine they might be good with some frozen peas tossed in the mix before frying.

 

Couscous Cakes Recipe

Makes 12 cakes

Ingredients For The Cakes

  • 4 cups of cooked couscous prepared according to the package directions (approximately one box of Near East Original Plain Couscous)
  • 3 large eggs
  • 2 large egg yolks
  • 4 large scallions, minced
  • Zest of one lemon
  • A generous 1/3 cup of shredded cheese. Use a mild cheese such as mozzarella.
  • 4 tablespoons of self rising flour
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of dry Harissa Spice, a drizzle of sriracha sauce or some ground red pepper to taste
  • 1/2 teaspoon of dried mint
  • Salt to taste
  • Olive oil for cooking

Serving Suggestions: your favorite chutney, salsa, creme fraiche, Greek yogurt, sour cream, fresh lemon juice or lime juice, Moroccan Chickpea Tagine or Moroccan Eggplant Tagine, Persian Salad

 

Instructions for the Cakes

Cook the couscous according to the package directions. Fluff with a fork and set aside to cool. Add the minced scallions, the shredded cheese, lemon zest, cumin, cinnamon, harissa and dried mint. Salt to taste. Take a taste, add more salt if needed. Mix in the eggs, egg yolks and self rising flour.

Heat some olive oil in a large nonstick fry pan. I use a measuring cup to form the cakes. Using a 1/3 measuring cup, scoop up some of the mixture. Press the mixture into the measuring cup and then release the cake into your hand and pat down a little. Place the cakes in the pan. Brown on one side and then flip to brown them on the other. Be careful not to overcook them or they’ll be dry. Serve with suggestions and enjoy!

 

Advertisements

One thought on “Lemon Scallion Couscous Cakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s