Whole Wheat Couscous Potato Cakes (Vegan)
August 1, 2010 § 2 Comments
Whole wheat cous cous is one of my favorite ingredients. It serves the function of a grain while being a healthy source of fiber. A typical serving of whole wheat cous cous has about 25% of your daily recommended fiber, or about 7g according to the Trader Joe’s brand. Compare that to a medium apple at 5g! Unlike whole wheat pasta, whole wheat cous cous is so small in size that it doesn’t drive a bland punch in your meal. A great way to try cous cous is with this improvised recipe, inspired by my obsession with all things potato cakes!
Whole Wheat Cous Cous Potato Cakes
makes about 5 medium hamburger patty sized cakes
cook time: about 20 minutes
For the cous cous:
1/2 cup whole wheat cous cous
2/3 cup of water
1/2 cup frozen spinach
1 tsp vegetable oil
For the rest:
2 medium sized red skinned potatoes
2tbsp cilantro, finely chopped
1 green onion, finely chopped
minced green chile to the extent that you feel you can handle it
1 tbsp milk
a few pinches of salt and pepper
Boil the potato until soft and tender. I like to leave the skin on, but that’s completely up to you. Much of the nutrients in a potato are released during the cooking process if you remove the skin. In addition, the skin contains its own set of nutrients.
To cook the cous cous, fill a small bowl with 1/2 cup of dry whole wheat cous cous. Add the frozen spinach, along with 1 tsp of vegetable oil and a pinch of salt for taste. To this, add 2/3 cup boiling water and cover right away. Let this sit for about 5 minutes.
In a larger bowl, mash the potato. Add 1 tbsp of milk, and mash until the milk is incorporated. This should soften up the mixture a bit. Add a pinch of salt and pepper to taste. Then add the steam cooked cous cous, along with the chopped green onion, cilantro and green chile. With clean hands, thoroughly incorporate the ingredients in the bowl. It should look like the picture to the right when it’s done.
Heat 2 tbsps of vegetable oil in a pan on low-medium heat until hot. Roll the mixture into small balls in your hands and then press to make round discs. Then pan fry until both sides are golden brown. They can be served as a snack topped with guacamole, sour cream and salsa, or add a side of seasoned black beans to make a full, hearty meal.