Vegan Couscous Cakes | Fine Dining Lovers
If you're looking to get creative in the kitchen tonight then why not try vegan couscous cakes with a cucumber and bean sprout salad? Here is the recipe!
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.finedininglovers.co.uk.
Ingredients
- Couscous: 250 g
- Vegetable stock: 250 ml. boiling
- Vegetable oil: 2 tbsp
- Turnips: 1. small. grated
- Carrots: 1. small. finely chopped
- Salt: to taste
- Pepper: freshly ground. to taste
- Lemon zest: 1 tsp
- Turmeric: 1 tsp
- Cumin seeds: 1 tsp
- Coriander: 1 pinch. ground
- Tahini: 1-2 tbsp
- All purpose flour: 2-3 tbsp
- Cucumber: 2. thinly sliced
- Lentil sprout: 150 g
- White wine vinegar: 30 ml
- Salt
- Pepper: freshly ground
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