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Couscous cakes

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Couscous cakes


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This recipe is one I learned from my grandmother, who said she got it from wailana. Here it is! Enjoy this exotic dish!


  • Cakes:
  • 1 1/2 cups water
  • 1/2 cup plain couscous
  • 1/2 Tbsp. Bragg liquid aminos
  • 2 tsp. olive oil + 2 Tbsp. for pan-frying
  • 2 Tbsp. green onion, minced
  • 1/4 cup carrot, finely grated
  • 1/2 cup each celery and cucumber, minced
  • 2 Tbsp. each fresh cilantro, mint, and basil, minced
  • 1 1/2 Tbsp. eggless mayonnaise
  • 1 Tbsp. Bragg liquid aminos
  • 1 Tbsp. lemon juice
  • 1/4 tsp. black pepper
  • 1 Tbsp. granulated fructose
  • 2 Tbsp. egg replacer powder
  • 1/4 cup water
  • 3 cups fresh bread crumbs (3/4 cup for the patty mix)
  • Citrus Sauce:
  • 1 1/8 cups orange juice
  • 2 1/2 Tbsp. fresh ginger juice*
  • 3 Tbsp. Bragg liquid aminos
  • 1/2 Tbsp. toasted sesame oil
  • 1 Tbsp. rice vinegar
  • 1 1/2 to 3 Tbsp. granulated fructose, add to taste
  • 2 Tbsp. cornstarch mixed with 2 Tbsp. water
  • Mango Salsa:
  • 1 cup fresh mango, finely chopped
  • 2 Tbsp. red onion, minced
  • 1 Tbsp. fresh mint, minced
  • 1 Tbsp. fresh cilantro, minced
  • 1 Tbsp. lemon juice
  • 1/2 tsp. fresh ginger, peeled and finely grated
  • 1 tsp. granulated fructose
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper


<ol> <li><p>Bring the water to a boil in a small saucepan. Add the couscous, 1/2 Tbsp. aminos, and 1 tsp. of the olive oil. Bring to a boil again, then remove from the heat and let sit covered for 20 minutes until the water is completely absorbed.</p></li> <li><p>Heat 1 tsp. of the olive oil in a nonstick skillet and sauté the green onion, carrot, celery, and cucumber for a minute. Transfer to a large bowl along with the cooked couscous and the next 6 ingredients. Mix well.</p></li> <li><p>In a small bowl whisk the egg replacer and water until frothy. Make fresh bread crumbs using a coffee grinder or food processor. Add 3/4 cup of the bread crumbs to the couscous mixture and mix well.</p></li> <li><p>Roll the couscous mixture into 6 balls. Brush each ball with egg replacer batter, then roll in the bread crumbs. Flatten and shape into patties about 1/4 inch thick. Pan-fry 3 patties at a time in a nonstick skillet on medium heat until golden brown on both sides, using 1/2 Tbsp. oil for each side. Repeat for the rest.</p></li> <li><p>In a small saucepan bring the first 6 sauce ingredients to a boil. Stir in the cornstarch mixture and whisk until the sauce thickens. Set aside. Gently mix all the salsa ingredients together and set aside.</p></li> <li><p>To assemble each serving, spoon about 3 Tbsp. citrus sauce on a plate. Place a patty on the sauce. Spoon 2 Tbsp. mango salsa on top. Just before serving sprinkle with toasted almonds and garnish with fresh mint leaves.</p></li> </ol> <p>Serves 6</p> <p>*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.</p>

Recipe is courtesy of: i heard about it from my grandma who got it from wailana






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atobi sumenasai


atobi sumenasai



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