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Home » Side Dish » Couscous Cheddar Cakes

Published: Apr 29, 2017 · Modified: Jan 7, 2023 by Kathy · This post may contain affiliate links

Couscous Cheddar Cakes

Jump to Recipe
Couscous patties on a plate with a salad.

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.

A salad with couscous patties.
Table of Contents
Couscous patties
Different types of couscous
Key ingredients
Step by step directions
Recipe tips
Frequently asked questions
More delicious recipes with couscous
Couscous Cheddar Cakes

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

Bowls with couscous, cheese and salt.

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

How to make it

In this section I share step by step photos, cooking method, 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
Mixing couscous with eggs and herbs.
Mixed couscous in a bowl.
  • 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
Dropping mounds of couscous onto a baking sheet.
Pressing the couscous patties flat.
  • 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

Can I make these ahead of time?

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

  • Mediterranean Couscous Salad
  • Pearl Couscous Salad
Couscous patties on a plate with a salad.

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!

  • Cinnamon Muffins
  • Blanching Broccoli
  • Garlic Butter Pasta
  • Teriyaki Wings
Couscous patties topped with a white drizzle.

Couscous Cheddar Cakes

Kathy
Couscous made into crispy cheddar cakes. 
4.75 from 20 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 12 Patties
Calories 59 kcal

Equipment

  • Cookie Sheet
  • Cookie Scoop
  • Parchment paper
Prevent your screen from going dark

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
 
 
 
Recipe updated 1/6/23

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

Serving: 1PattyCalories: 59kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 81mgPotassium: 21mgFiber: 0.4gSugar: 0.05gVitamin A: 76IUVitamin C: 0.4mgCalcium: 36mgIron: 0.1mg
Keyword almonds, couscous cakes, couscous cakes with cheddar, couscous patties
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

 

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Reader Interactions

Comments

  1. Louise says

    January 02, 2023 at 11:31 am

    Hi, Can I ask how many patties do you make? Thanks

    Reply
    • Kathy says

      January 02, 2023 at 11:38 am

      This recipe yields about 12 patties.
      Enjoy! 🙂

      Reply
  2. Ely says

    August 10, 2022 at 9:38 am

    5 stars
    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.

    Reply
    • Kathy says

      August 10, 2022 at 10:35 am

      Thanks for your tips! 🙂 Glad you enjoyed them!!!

      Reply
  3. Jean says

    July 20, 2022 at 6:16 am

    4 stars
    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!

    Reply
    • Kathy says

      July 20, 2022 at 12:20 pm

      Hi Jean,
      Thanks for letting me know. I hope your grandsons enjoy! 🙂

      Reply
  4. Nevanka says

    January 29, 2021 at 9:19 pm

    2 stars
    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.

    Reply
    • Kathy says

      January 30, 2021 at 5:01 am

      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.

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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