Carrot and Couscous Patties
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 27 mins |
| Total Time | 52 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 ml vegetable stock
- 125 g couscous
- 250 g carrot (s)
- 1 onion (s)
- 1 teaspoon curry powder
- 1 teaspoon dried thyme or tablespoon fresh thyme
- 1 tablespoon quark
- 1 egg (s)
- some butter and olive oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the stock to the boil, stir in the couscous and cover and leave to soak for 10 minutes. Finely dice the onion. Peel and roughly grate the carrots.
- Melt the butter in a pan, steam the onions for 2 minutes until translucent. Add the carrots, sauté for 3 minutes, sprinkle with curry and fry briefly. Season with thyme, salt and pepper.
- Mix the couscous, carrots, quark and egg carefully in a bowl, season with salt and pepper if necessary. Shape into 8 patties with damp hands.
- Heat 4 tablespoons of oil in a non-stick pan, fry the patties in 2 portions over medium heat for 3 minutes on each side. Cook on a tray in a hot oven at 180 degrees (preferably upper and lower heat) on the middle rack for 15 minutes.
- Herbal quark or cucumber salad goes well with it.
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