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Couscous Cheddar Cakes are a delicious little fritter perfect with a salad or eaten by themselves.
These delicious couscous patties are a prefect way to use up leftover couscous.
Couscous patties
These couscous cheddar cakes are hard to resist. They are slightly crunchy on the outside with a soft, cheesy center. I love to eat them with a salad, almost like a giant crouton.
But these couscous cheddar cakes are also great to just nibble on as an appetizer.
If I put a plate of these out on the counter, they will disappear in no time at all. Everyone loves to pick one up and eat it. It makes a tasty little snack.
Different types of couscous
Couscous is a type of pasta made with semolina flour. There are three main types of couscous. This recipes uses Moroccan couscous.
- Moroccan – this is the smallest of couscous and the most common found in the stores. This is the couscous used in this recipe.
- Israeli – a larger couscous. Also called pearl couscous
- Lebanese – the largest sized couscous
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Couscous - You need already cooked and cooled couscous. Use leftover couscous or cook up a batch just for this recipe.
- Cheese - Almost any type of shredded cheese works. I typically use cheddar, but you could use pepper jack, parmesan or gouda. A smoked cheese would also be delicious.
- Herbs - This recipe is best with fresh herbs. Fresh chives and parsley are my main herbs that I use. In a pinch, you could use dried herbs as well.
Step by step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine couscous, herbs, seasoning and eggs together
- Fold in cheese
- Form small mounds of the couscous using a small scoop
- Place on a cookie sheet lined with parchment paper
- Gently press each couscous mound with the bottom of a cup
- Cook patties in a hot skillet with a bit of oil
- Serve hot or cold
Recipe tips
- For consistent sized patties, use a small scoop. I used a #40 scoop which holds about 1 ½ tablespoons.
- Push the mixture into the scoop so it holds together
- Cook over medium heat for 3-4 minutes per side. Just until they are nicely browned.
- Cook in batches so your pan isn't overcrowded
Frequently asked questions
These cakes can be made ahead of time, refrigerated and then cooked just before you need them.
If you are eating the couscous patties cold, they can be made up to one day ahead of time. Cover and refrigerate until ready to use.
More delicious recipes with couscous
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
Couscous Cheddar Cakes
Equipment
- Cookie Sheet
Ingredients
- 2 cups cooked couscous (cooled)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon fresh chives or fresh parsley (finely chopped)
- 2 whole eggs (lightly beaten)
- ½ cup cheddar cheese (shredded)
- 1 Tablespoon oil (canola, vegetable or olive)
Instructions
- In a bowl combine couscous, salt, pepper, chives and eggs.2 cups cooked couscous, ¼ teaspoon salt, ¼ teaspoon pepper, 1 Tablespoon fresh chives or fresh parsley, 2 whole eggs
- Fold in cheddar cheese.½ cup cheddar cheese
- Form couscous mixture into patties.
- Heat olive oil in a large saute pan. Place half of the couscous patties in hot pan.1 Tablespoon oil
- Cook 3-4 minutes per side or until golden brown.
- Remove from heat and repeat with remaining patties. Use additional oil if needed.
Notes
- For consistent sized patties, use a small scoop. I used a #40 scoop which holds about 1 ½ tablespoons.
- Push the mixture into the scoop so it holds together
- Cook over medium heat for 3-4 minutes per side. Just until they are nicely browned.
- Cook in batches so your pan isn't overcrowded
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Charlotte says
I made these as the recipe called for. Mashed them with the bottom of scoop. Next time will add a bit more cheese. I dipped in horse rash sauce and tried left over homemade tartar sauce. Yummy both ways.
Kathy says
Glad you enjoyed them. 🙂
Jelena says
I made them today with shredded mozzarella and gouda - doubled the recipe as I had a lot of couscous - they were a bit messy to make, but really delicious! We will enjoy the leftovers for dinner!
Kathy says
Glad you enjoyed them! When doubling, you may try cutting back one of the eggs. That may help not make them too messy.
Tara says
Hello, thanks for the recipe. I modified it a bit by adding broccoli and paprika. What a great way to use leftovers. Thank you!
Kathy says
Hi Tara,
Thanks so much! Adding the broccoli sounds like a great idea!
Kathy 🙂
Rosa Margevich says
Imade these yesterday they were good but messy to make. I just beat one egg, shredded cheddar, s & p & leftover couscous.. fried in extra vurgin olive oil. im 85 on Hospice need simple food . Have more cooked couscous looking for something different now. See just warm milk use like cereal. Maybe brown sugar or syrup?.
Louise says
Hi, Can I ask how many patties do you make? Thanks
Kathy says
This recipe yields about 12 patties.
Enjoy! 🙂
Ely says
This was a great recipe. I did tweak it a bit. I added a bit of chopped onion and garlic to it. We didn't have cheddar, but edam worked really well. We used a neutral oil, because it browns better than olive oil. But other than that, it was a great recipe for ideas. Sweet and sour sauce with a side of Greek yogurt made for nice dipping sauces.
Kathy says
Thanks for your tips! 🙂 Glad you enjoyed them!!!
Jean says
Really enjoyed these. I think my couscous was a bit too wet and the mixture was sloppy so I added a couple of spoonfuls of dry breadcrumbs and that seemed to do the trick. I'm taking the leftovers to my grandsons this afternoon to get their verdict!
Kathy says
Hi Jean,
Thanks for letting me know. I hope your grandsons enjoy! 🙂
Nevanka says
The cakes did not hold their shape. If I retry, I will use one egg. The taste is flat. I would try a habanero white cheddar. I used leftover couscous which drew me to this recipe.
Kathy says
I'm sorry these didn't work for you. Habanero cheddar would be delicious in these couscous cakes and would add a bit of heat.