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🍽️ Crispy Couscous Patties

399 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the lentils in a pot.
  2. 2. Cover them with the vegetable broth.
  3. 3. Bring the mixture to a boil.
  4. 4. Peel the carrot.
  5. 5. Peel it.
  6. 6. Grate it coarsely directly into the pot.
  7. 7. Place a lid on the pot.
  8. 8. Let everything simmer on low heat for about 15 minutes.
  9. 9. Stir occasionally.
  10. 10. Pour 200 milliliters of hot water over the couscous.
  11. 11. Let the grains swell for about 10 minutes.
  12. 12. Wash the parsley.
  13. 13. Shake it dry.
  14. 14. Chop the parsley finely.
  15. 15. Remove the pot with the lentils from the heat.
  16. 16. Mix the lentils with the couscous.
  17. 17. Add the egg.
  18. 18. Add the breadcrumbs.
  19. 19. Add a pinch of salt.
  20. 20. Add half of the chopped parsley.
  21. 21. Knead everything into a moldable mass.
  22. 22. Place the bowl in the refrigerator.
  23. 23. Let the mixture firm up there for 15 minutes.
  24. 24. Clean the mushrooms.
  25. 25. Slice the mushrooms.
  26. 26. Peel the onion.
  27. 27. Cut the onion into thin strips.
  28. 28. Heat one tablespoon of oil in a pan.
  29. 29. Sauté the onion strips for about 3 minutes over medium heat.
  30. 30. Add the mushroom slices.
  31. 31. Sauté the mushrooms for another 3 to 4 minutes.
  32. 32. Season with a little salt.
  33. 33. Pour in the broth.
  34. 34. Pour in the cream.
  35. 35. Let the sauce simmer on low heat for 6 to 8 minutes.
  36. 36. Stir in the remaining parsley.
  37. 37. Take the bowl out of the refrigerator.
  38. 38. Form 8 to 12 patties from the couscous mixture.
  39. 39. Heat the remaining oil in a non-stick pan.
  40. 40. Fry the patties in it over medium heat.
  41. 41. Turn the patties occasionally.
  42. 42. Cook them for 6 to 7 minutes until golden brown.
  43. 43. Serve the couscous patties together with the mushroom cream sauce.

Nutrition per serving