Couscous Cheddar Cakes are perfect with a salad or eaten by themselves. These delicious couscous patties are a prefect way to use up leftover couscous.
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
Forming the patties
First use a small scoop to form a uniform ball. Next flatten balls gently with your hands or with the bottom of a flat glass. I place the patties on a parchment lined baking sheet. It makes it easy to remove each patty when ready to cook.
Can I make 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 monterey jack cheese or gouda cheese.
If you are looking for other great recipes using couscous try this Mediterranean Couscous Salad and this Pearl Couscous Salad. Both are delicious!
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Couscous Cheddar Cakes
Ingredients
- 1 cup cooked couscous (cooled)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon fresh chives (chopped)
- 2 whole eggs (lightly beaten)
- ½ cup cheddar cheese (shredded)
- 1 Tablespoon olive oil
Instructions
- 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.
Notes
Nutrition
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! 🙂
kls says
There is no way these can only be 3 carbs
Kathy says
This recipe uses just one cup of cooked couscous and this recipe yields 15 patties. The nutritional count is for 1 patty. One cup contains 16 tablespoons and there are just 2.28g of carbs per tablespoon of cooke couscous. The nutritional calculator I use is an estimate, but it's fairly accurate. How are you measuring the nutritional counts?
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.