Tuna and Bean Couscous Cakes
These tuna and bean couscous cakes are simple, healthy and use just a few store cupboard staples. This recipe is a life saver if you need to rustle up a quick and tasty meal. We used our Spice Sensation couscous but any of our flavours would work well.
Pre heat your oven to 200C/180C fan/gas6
Prepare the couscous according to the packet instructions, fluff with a fork and set aside.
Drain and rinse the beans and place in the bowl of a food processor.
Roughly chop the onion and garlic and add to the beans in the processor. Season with plenty of salt and pepper. Add the parsley and tuna and blitz until well combined and you have a smooth paste.
Add the bean paste to the couscous along with the sweetcorn and mix well.
Divide the mixture into six. Using wet hands shape into cakes. Place on a lined baking tray. Spray with cooking oil on all sides. Bake in the oven for 20 -25 minutes until crisp and golden brown.
- 1 x packet Ainsley Harriott Couscous
- 1 x 400g tin of white beans (cannelloni, butter beans or haricot)
- 1 small red onion
- 1 clove of garlic
- Small handful of fresh parsley
- 1 x 145g tin tuna
- Salt and pepper
- 50g frozen sweetcorn
- Cooking spray
- To serve, yoghurt and herb dip or tartar sauce