Chicken Couscous Cakes
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Does the name have you curious? Well, take it from us, these colourful chicken patties filled with rice and veggies certainly take the cake!
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Whole wheat couscous
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1/4 cup
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60 mL
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Boiling water
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1/2 cup
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125 mL
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Canola oil
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1 tsp.
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5 mL
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Finely chopped onion
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1 cup
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250 mL
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Finely chopped red pepper
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1 cup
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250 mL
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Chopped cooked chicken
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2 cups
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250 mL
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Cooked wild rice
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1 cup
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250 mL
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Fine dry whole wheat bread crumbs
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1/2 cup
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125 n/a
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Garlic and herb no-salt seasoning
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1/2 tbsp.
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15 mL
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Large egg, fork-beaten
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1
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1
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Grated jalapeño Monterey Jack cheese
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1/2 cup
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125 mL
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Cooking spray
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Measure couscous into small heatproof bowl. Add boiling water. Stir. Let stand, covered, for about 5 minutes until liquid is absorbed. Fluff with fork. Set aside.
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Heat canola oil in large frying pan on medium. Add onion and red pepper. Cook for about 5 minutes, stirring often, until onion starts to soften. Transfer to large bowl.
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Add next 4 ingredients and couscous. Stir.
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Add egg and cheese. Mix well. Divide into 12 equal portions. Shape into 3 inch (7.5 cm) diameter cakes. Arrange on greased baking sheet with sides.
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Spray cakes with cooking spray. Bake in 375ºF (190ºC) oven for about 20 minutes until firm.
Makes 12 cakes.
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1 cake:
109 Calories; 4.2 g Total Fat (1.5 g Mono, 0.7 g Poly, 1.5 g Sat); 37 mg Cholesterol; 9 g Carbohydrate; 1 g Fibre; 9 g Protein; 74 mg Sodium
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Reprinted from Whole Grain Recipes © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
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