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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are a great stand by. They can be made in a blink of an eye and your lunch guests will be impressed . I would have them with a nice green salad, and a bit of salsa on the side for a quick easy meal in the middle of the day. They can be frozen ahead and will keep up to three months. Ingredients:
150 g couscous |
200 ml of hot vegetable stock |
2 eggs, beaten |
4 spring onions, chopped |
100 g feta cheese, crumbled |
2 tablespoons oil |
Directions:
1. Place couscous in a bowl and pour over hot vegetable stock, cover with cling film and leave to stand for 15 minutes. fluff up the grains with a fork and add 2 beaten eggs, spring onion and crumbled cheese. Shape into 8 cakes . Heat the oil in a non stick pan and fry for 2-3 minutes per side. Serve with tomato salsa.
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