Couscous cakes with an African flavour

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 13
Servings 4


  • 500
    couscous, prepared
  • 10
    green olives, pitted and chopped
  • 100
    feta, crumbled
  • 2
    eggs, lightly beaten
  • 10
    lemon rind
  • 30
    chermoula paste
  • salt and freshly ground black pepper
  • flour, to dust
  • sunflower oil, to shallow-fry
  • 250
    thick natural yoghurt
  • 1
    medium-size avocado, mashed
  • 1
    handful of mint, chopped


Mix all the ingredients together and shape into four large rounds, dust with flour and pop into the fridge for 15 minutes to firm up.
Heat the oil in a frying pan and gently fry the cakes on both sides until golden brown.
Mix together the topping ingredients and put a dollop on each cake.

Cook?s notes:
Chermoula is an aromatic north-African paste available from large supermarkets and delis.


Read more on: starch  |  shallow-fry

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