Cous Cous, Pea + Mint Fritters
How exciting is it when spring hits and the really exciting food makes it’s way in to the kitchen. Peas and broad beans are two of the things I look forward to all year. Most of our peas don’t even make it in to any dish, they are popped straight in to our mouths when we are meant to be podding and preserving. Oops.
I am going to introduce you to a friend of mine. Her name is Stacey and she is pretty amazing, she has a little blog called Make . Bake . Cake, go and check it out, there’s lots of yum to be had. Oh and I love when I went to check out her About page, just to see what amazing facts I may not know, it was blank.
This year she made me cry when she offered to bake me a birthday cake. I don’t think I had had a cake made for me since I was a kid, the sentiment was huge. But hey, I also cry at sunrises, sunsets, particularly loud and moving parts of music, oh and when we had a telly I cried at the Workcover commercials.
Anyway…
Stacey is mum to a mega cutie pie, Clementine. And she makes this kid awesome food. She is one lucky orange. I have convinced Stacey to share some of her favourite Clem-friendly recipes with those of you who have littler people, so we can all have access to home made deliciousness. (we can ALL eat these recipes, of course, but these will be 100% little person friendly)
Thanks for being here Stacey, I think you’re pretty wonderful. Some Kind of Wonderful.
Cous Cous, Pea Mint Fritters
These guys are great for a BBQ, they can be formed into patties and refrigerated overnight, then just cook them on the barbie the same as you would in a skillet. We had them in a salad with baby spinach, cucumber, tomato etc. They would work well in a vegetarian burger or for a brunch with Persian fetta, cream cheese or sour cream shmeared on them.
What You Need
- 1/2 cup couscous
- 3/4 boiling water
- 1 large egg (I used 2 small eggs)
- 1/2 cup peas
- 1 handful baby spinach, chopped
- 3 tablespoons mint, chopped
- 2 tablespoons plain flour
- Salt
- Pepper
- Oil for shallow frying
What You Need to Do
- Pour the couscous in a heat proof bowl add boiling water and cover with cling film or a plate like i do! Set aside to absorb and cool while you get on with the chopping of herbs etc.
- Crack the eggs into a mixing bowl and lightly whisk.
If using frozen peas defrost by running them under hot water and drain in a colander, add the peas to the bowl along with the spinach and mint. - Add couscous, flour and stir well to combine, the mixture should be slightly sticky.
- Place a skillet on medium heat and add a couple of glugs of oil.
- Drop spoonfuls of mixture into skillet, gently smoosh the fritters with the back of the spoon to flatten so they cook evenly.
- Cook for approx 2-3 minutes until golden and crispy, flip over and cook the other side.
- Drain on paper towel.
- Sprinkle with salt and pepper.
