Chickpea & Vegetable Wild Mushroom Cous Cous Cakes

Serves 2
|
Prep Time 15 minutes
|
Cooking Time 15 minutes
20 ratings

Ingredients

  • 30ml (2 tbsp) olive oil, plus little extra for frying
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 2 courgettes, grated
  • 100g (4oz) frozen peas, thawed out
  • 1 x 400g (14oz) tin chickpeas, drained and rinsed
  • 60ml (4 tbsp) crunchy peanut butter
  • 1 egg
  • 1 x Ainsley Harriott Wild Mushroom Cous Cous
  • 45ml (3 tbsp) chopped fresh mixed herbs (such as flat-leaf parsley, basil and mint)
  • sea salt and freshly ground black pepper
  • tomato salsa or salsa verde, to serve (shop-bought)

Method

STEP 1

Heat the two tablespoons of oil in a large non-stick frying pan over a medium-high heat and sauté the garlic and onion for 3-4 minutes until softened. Add the courgettes and sauté for another 3 minutes, then tip in the peas and continue to sauté for 2-3 minutes until all the vegetables are tender. Season with salt and pepper.

Put the chickpeas and peanut butter in a bowl and mash down with a potato masher. Tip in the cooked vegetable mixture along with the herbs and egg, and then mix well to combine.

Place the contents of the sachet of cous cous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the cous cous to absorb the water, and then fluff with a fork to separate the grains. Fold into the chickpea and vegetable mixture and then using your hands form into golf ball-sized balls and then press into 2.5cm (1in) patties.

Wipe out the frying pan and return to a medium-high heat. Add a thin film of oil and sauté the wild mushroom  & vegetable cous cous cakes for 2-3 minutes on each side until golden brown. Drain on kitchen paper and keep warm while you cook the remainder.

TO SERVE

Arrange the wild mushroom & vegetable cous cous cakes on warmed plates with a dollop of tomato salsa or salsa verde.

Try adding 100g (4oz) of cooked diced ham to these delicious little morsels and serve with a poached egg.