- 175g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 200ml hot vegetable stock
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp natural yogurt
- 85g feta cheese, cut into 1cm cubes
- 50g SunBlush tomato, finely chopped
- 3 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp sunflower oil or vegetable oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
Making the fritters
Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into the couscous before adding the stock.