BROCCOLI, COUSCOUS AND GARBANZO BEAN CAKES
When I make cakes, I like to experiment and combine different ingredients. Usually in my recipes I use garbanzo beans instead of flour.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
pescatarian
- salt to taste
- 1 cup water
- 2 large eggs
- 1 cup whole wheat couscous cooked per package directions
- 15 oz garbanzo beans drained blended
- 1 pound broccoli steamed or boiled 7 min
- 4-5 tablespoon parsley chopped
- 1.2 tablespoon red crushed pepper
- 1 lemon zest
- Carbohydrate 23.3158313646168 g
- Cholesterol 94 mg
- Fat 2.56453120123657 g
- Fiber 2.90379416174187 g
- Protein 7.44201667162727 g
- Saturated Fat 0.738726288864087 g
- Serving Size 1 1 Serving (128g)
- Sodium 439.062584772288 mg
- Sugar 20.412037202875 g
- Trans Fat 0.563168252149179 g
- Calories 144 calories
Cook couscous, according to package instructions. Steam or boil broccoli for 7 minutes, cool and chop. If using canned garbanzo beans, drain and rinse, then blend them with 2 tablespoons water to a puree. Combine all ingredients in a large bowl. Place mixture in refrigerator 10-15 minutes, then shape into 18 cakes. Warm olive oil over medium heat in a large skilled, add cakes and fry 3-4 minutes on each side, until golden brown. Serve with sour cream or any sauce you like but they are delicious on their own! These cakes travel well so these would be nice to take on a picnic or pack in a school lunchbox for your children. This recipe in Organic Eats Magazine: http://user-0ijpk9k.publ.com/Organic-Eats-October-2013#34/z
