Chickpea & Vegetable Wild Mushroom Couscous Cakes

Name: Chickpea & Vegetable Wild Mushroom Couscous Cakes
Ingredients: 30ml (2 tbsp) olive oil, plus little extra for frying; 2 garlic cloves, finely chopped; 1 onion, finely chopped; 2 courgettes, grated; 100g (4oz) frozen peas, thawed out; 1 x 400g (14oz) tin chickpeas, drained and rinsed; 60ml (4 tbsp) crunchy peanut butter; 1 egg; 1 x Ainsley Harriott Wild Mushroom Couscous; 45ml (3 tbsp) chopped fresh mixed herbs (such as flat-leaf parsley, basil and mint); sea salt; freshly ground black pepper; tomato salsa or salsa verde, to serve (shop-bought)

www.ainsley-harriott.com

Try Ainsley Harriott's Chickpea & Vegetable Wild Mushroom Couscous Cakes—delicious and ready in 30 mins. Perfect for lunch or a light supper.

View full recipe on www.ainsley-harriott.com

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.

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Ingredients

30ml (2 tbsp) olive oil, plus little extra for frying
2 garlic cloves, finely chopped
1 onion, finely chopped
2 courgettes, grated
100g (4oz) frozen peas, thawed out
1 x 400g (14oz) tin chickpeas, drained and rinsed
60ml (4 tbsp) crunchy peanut butter
1 egg
1 x Ainsley Harriott Wild Mushroom Couscous
45ml (3 tbsp) chopped fresh mixed herbs (such as flat-leaf parsley, basil and mint)
sea salt
freshly ground black pepper
tomato salsa or salsa verde, to serve (shop-bought)