Description
These vibrant cakes burst with the flavors of lemon and harissa spice. A simple side that elevates any meal.
Ingredients
Units
Scale
- 4 cups (946 ml) cooked couscous
- 3 large eggs
- 2 large egg yolks
- 4 large scallions, minced
- 1 lemon zest
- 1/3 cup shredded cheese
- 4 tbsp self rising flour
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp dry Harissa Spice
- 1/4 tsp dried mint
- Salt
- Olive oil
Instructions
- Cook the couscous according to package directions, then fluff with a fork and set aside to cool.
- Add the minced scallions, shredded cheese, lemon zest, cumin, cinnamon, harissa, and dried mint. Season with salt to taste.
- Mix in the eggs, egg yolks, and self-rising flour.
- Heat some olive oil in a large nonstick frying pan.
- Using a 1/3 measuring cup, scoop the mixture, press it into the cup, release the cake into your hand, and pat it down.
- Place the cakes in the pan and brown on one side, then flip and brown the other side. Be careful not to overcook.
- Serve.
Notes
- For a richer flavor, use full-fat feta cheese instead of shredded cheese.
- To prevent sticking, lightly grease your hands with olive oil before shaping the cakes.
- These cakes can be made ahead of time and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
- Cholesterol: 100