Couscous Cheddar Cakes are perfect with a salad or eaten by themselves.
These couscous cheddar cakes are hard to resist. They’ve got a great crunchy crust and 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.
What is 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
- Israeli – a larger couscous. Also called pearl couscous
- Lebanese – the largest sized couscous
Salad season is almost here. Okay, I guess we can eat salads all year long, but I tend to really get into a regular salad routine when the weather turns warm. That hasn’t happened here yet, but I’m getting ready!
I know that warm weather has to be just around the corner….I hope anyway!
What ingredients do I need?
- cooked couscous
- salt and pepper
- fresh chives
- olive oil
Can I make couscous cheddar cakes ahead of time?
These cakes can be made ahead of time, refrigerated and then cooked just before you need them. But the real beauty is they can be eaten hot, or cooled. I like them cooled when I eat them with a salad. A little warning…they tend to disappear while they are cooling!
They are truly hard to resist not eating just one! Okay, maybe that’s just me!
Do I have to use cheddar cheese?
I used cheddar cheese in this recipe, but you could also substitute other types of cheeses. These would be delicious with Parmesan cheese, Monterey Jack cheese or Gouda cheese.
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If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
Couscous made into crispy cheddar cakes.
- 1 cup cooked couscous cooled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon fresh chives chopped
- 2 whole eggs lightly beaten
- 1/2 cup cheddar cheese shredded
- 1 Tablespoon olive oil
In a bowl combine couscous, salt, pepper, chives and eggs.
Fold in cheddar cheese.
Form couscous mixture into patties.
Heat olive oil in a large saute pan. Place half of the couscous patties in hot pan.
Cook 3-4 minutes per side or until golden brown.
Remove from heat and repeat with remaining patties.
To form patties, I like to use a scoop and place on a lined baking sheet. Flatten cakes with your hands or the bottom of a flat glass.
Can be eaten with a salad or as an appetizer with a blue cheese dressing or ranch dip.