Chestnut, Cranberry & Stilton Couscous Cakes
Delicious Chestnut, Cranberry & Stilton Couscous Cakes for a festive and tasty lunch. Perfect with chutney. Makes 6-8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Colander
- Paper towel
- Saucepan
- Stove
- Mixing bowl
- Fork
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Plate
Ingredients
- 1 x packet of Ainsley Couscous (we used Roasted Vegetable)
- 25g dried cranberries
- 100g cooked chestnuts, chopped
- 80-100ml Greek or thick plain yoghurt
- 1 egg, beaten
- handful of parsley, chopped
- 80g stilton, crumbled or chopped
- sea salt
- freshly ground black pepper
- 2+ tbsp oil or butter, for frying
- side salad and a festive chutney to serve
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