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Vegetarian couscous and chickpea patties with a carrot and cashew nut salad


For the salad

  • 1 tbsp dried fruit (sultanas or raisins)
  • 1 tsp red wine vinegar
  • 1 tbsp olive oil
  • 3 carrots, cut into spaghetti
  • 1 tbsp chopped parsley
  • 2 tbsp chopped toasted cashew nuts
  • Salt and pepper

For the patties

  • 100g couscous
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 tsp curry powder
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2 tbsp chopped parsley
  • 1 red onion, finely chopped
  • 1 egg, beaten
  • You will also need plain yogurt and extra virgin olive oil for serving


Start this recipe by placing the couscous, cumin, coriander and curry powder into a bowl. Pour over 100ml hot water, cover and allow to cook for 5 minutes. Meanwhile, blitz the chickpeas in a food processor. Add the chickpeas to the cooked couscous, along with the parsley, onion and egg and mix together well. Season well with salt and pepper, form into patties and lightly fry on both sides in a pan with a little oil till golden. Meanwhile, prepare the salad by mixing together and season well with salt and pepper. Serve the patties with the carrot salad.

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