Couscous fritters

These fritters are different to the usual vegetable and flour mixes with light, fluffy couscous bringing a whole new dimension of flavour and texture. The fritter mix is simple with herbs and feta the perfect match for the light couscous. Once you’ve fried them off in the pan you can serve them with a dollop of chutney on top and a side of fresh salad or veggies! If you really feel like mixing it up, try adding a side of salmon or crispy bacon. Delicious!

Ingredients 

• 1 cup water
• 3/4 cup couscous
• 4 spring onions, thinly sliced diagonally
• 1/4 cup flat-leaf parsley leaves, from a bunch, coarsely chopped
• 75g danish feta, crumbled
• 2 eggs
• 2 tablespoons plain flour
• 1/3 cup olive oil, for cooking

Method

1. To make the couscous fritters, bring the water to a boil in a medium heavy-based saucepan over high heat. Stir in the couscous. Cover and remove from heat. Stand for 5 mins, then fluff with a fork. Transfer the couscous to a bowl and set aside for 20 mins to cool completely.

2. Stir the spring onions, parsley, feta, eggs, flour, and a generous pinch of salt into the cooled couscous. Using moistened hands, form 1/3 cupfuls of mixture into eight 6cm-wide patties and place on a baking tray lined with plastic wrap.

3. Heat a large heavy non-stick frying pan over medium heat. Add the oil, and then cook the patties in batches for about 3 mins each side or until golden brown and heated through. Transfer to a baking tray lined with paper towel to drain.