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🥗 Crispy Couscous Patties with Fresh Salad

437 kcal · 30 min · 4 servings

Ingredients

• 250 g whole wheat couscous (instant)
• 250 ml vegetable broth (approx.)
• 200 g kohlrabi
• 1 carrot
• 1 small onion
• 2 tbsp rapeseed oil
• salt
• pepper
• 1 tsp organic lemon zest
• 1 tsp caraway seeds
• 1 tsp ground turmeric
• 1 pinch ground coriander
• 2 eggs
• 2 tbsp spelt whole wheat flour (15 g each)
• 2 cucumber
• 150 g raw edible sprouts
• 4 tbsp white wine vinegar
• 3 tbsp lemon juice
• 2 tbsp grape seed oil

Instructions

1. 1. Cook the couscous in the vegetable broth according to the package instructions.
2. 2. Wash the kohlrabi, peel it, and cut it into small cubes.
3. 3. Peel the carrot and grate it finely.
4. 4. Peel the onion and chop it finely.
5. 5. Heat one tablespoon of rapeseed oil in a pan.
6. 6. Sauté the onions in it until they are translucent.
7. 7. Remove the pan from the heat.
8. 8. Fluff the couscous with a fork.
9. 9. Mix the couscous with the kohlrabi, grated carrot, and onions.
10. 10. Season the mixture with salt, pepper, lemon zest, cumin, turmeric, and coriander.
11. 11. Stir the eggs into the mixture.
12. 12. Add the flour and stir until a moldable dough forms.
13. 13. Line a baking sheet with baking paper.
14. 14. Brush the baking paper with the remaining rapeseed oil.
15. 15. Form small patties from the couscous dough.
16. 16. Place the patties on the sheet.
17. 17. Bake the patties in the preheated oven at 180 degrees Celsius (convection 160 degrees Celsius; gas level 2 to 3) for 15 to 20 minutes.
18. 18. Wash the cucumbers.
19. 19. Cut the cucumbers in half lengthwise.
20. 20. Slice the cucumbers into thin rounds.
21. 21. Rinse the sprouts with hot water.
22. 22. Add the sprouts to the cucumber slices.
23. 23. Drizzle vinegar, lemon juice, and grapeseed oil over the salad.
24. 24. Mix the salad well.
25. 25. Season the salad with salt and pepper to taste.

Nutrition per serving

• kcal: 437
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 58 g