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Kidney Bean and Couscous Cakes
A great-tasting vegetarian patty which can served with salad or as a burger in a roll with all your favourite trimmings.
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 10 mins
Ingredients
150 g couscous
2 x 400 g cans red kidney beans, rinsed and drained
1 clove garlic, minced
1–2 tsp (5–10 ml) chilli powder
1 tsp (5 ml) cumin
½ tsp (2.5 ml) smoked paprika
zest and juice of 1 lime
2 tsp (10 ml) hot sauce (such as Tabasco)
1 egg, whisked
salt and pepper to taste
olive oil, for frying
Method
Prepare the couscous according to the packet instructions, fluff up with a fork and keep to one side to cool.
Place the beans (reserve one-quarter of the beans), onion, garlic, spices, lime zest and juice, and hot sauce into the bowl of a food processor. Process until the mixture resembles a chunky purée, and transfer to a mixing bowl. Alternatively mash with a fork.
Add the reserved beans, the cooked couscous and the whisked egg to the purée and stir together to form a ‘dough’. Season to taste. Shape the mixture into 6 cakes and chill in the refrigerator for at least 30 minutes to set – you can leave them for longer if you have time.
Heat a large frying pan over medium heat and fry the cakes for 3–5 minutes per side, until brown. You may have to do this in batches depending on the size of your pan.
Serve with a green salad and a poached egg or serve as a vegetarian burger patty on a bread roll, with your favourite burger accompaniments such as mayonnaise, lettuce and tomato and onion slices.
