Chestnut, Cranberry & Stilton Couscous Cakes
We love a couscous patty and we’ve given these a delicious festive twist with cranberries, chestnuts and stilton. Great for a tasty light lunch with some chutney.
Method
Soak the cranberries in hot water for 10 minutes. Drain and pat dry.
Prepare the couscous according to the packet instructions and fluff with a fork. Allow to cool slightly.
Add the cranberries, chestnuts, 80ml yoghurt, egg, parsley and stilton to the couscous and fork through. Season with a little salt and pepper and add a little more yoghurt if needed to make a wet yet mouldable mixture. Use your hands to shape approx 6-8 patties (or make into little patties if you prefer).
Heat the oil or butter in a large frying pan over a medium heat. Add the couscous cakes and fry for 6-8 minutes (depending on the thickness/size of your patties), gently turning half-way, or until golden brown, lightly crispy and cooked through. Reduce the heat if needed to prevent them burning on the outside. You may need to cook in batches, adding more oil/butter if required. Transfer to a paper-towel lined plate to drain. Serve warm with a side salad and/or with a dollop of chutney.
Ingredients
- 1 x packet of Ainsley Couscous (we used Roasted Vegetable)
- 25g dried cranberries
- 100g cooked chestnuts, chopped
- 80-100ml Greek or thick plain yoghurt
- 1 egg, beaten
- handful of parsley, chopped
- 80g stilton, crumbled or chopped
- sea salt & freshly ground black pepper
- 2+ tbsp oil or butter, for frying
- side salad and a festive chutney to serve