Chickpea & Vegetable Wild Mushroom Couscous Cakes

Method

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 couscous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the couscous 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 couscous 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 couscous cakes on warmed plates with a dollop of tomato salsa or salsa verde.

OTHER IDEAS

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