Couscous cakes
This recipe is one I learned from my grandmother, who said she got it from wailana. Here it is! Enjoy this exotic dish!
Ingredients
- 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
Method
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.
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.
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.
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.
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.
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.
Serves 6
*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
Recipe is courtesy of: i heard about it from my grandma who got it from wailana