Cous Cous Cake
This recipe is adapted from Ottolenghi
Using your From Basque With Love cous cous to create this flavoursome cake helps reduce your prep time without loosing out on flavour. It is a versatile dish in that you can use leftover veg or different cheeses you have to hand and still get a delicious outcome. We love this recipe with lamb chops, a crisp green salad and Tzatziki on the side.
Serves 4-6
Effort: Moderate (see notes)
Prep: 15mins
Cook: 35mins
Ingredients
1 packet of From Basque With Love cous cous
6 spring onions
150g baby spinach
2 fresh corn cobs (or 1+1/2cups of frozen corn)
1 bunch parsley, chopped
100g feta, crumbled
100g parmesan, grated
2 garlic cloves, chopped finely
200g Greek style yoghurt
2 eggs
2 tbsp plain flour
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Prepare your From Basque With Love cous cous as per pack instructions (this can be done the day before & stored in the fridge until needed).
Roughly chop your spring onion into fairly large pieces and slice your fresh corn off the cob. Using a large non stick frying pan (make sure the handle is oven proof) heat 1 tbsp olive oil and fry the spring onion and corn until they are softened and lightly charred. At this point, turn the heat down and add the spinach and wilt, then transfer to a large bowl.
In a small bowl, whisk together the eggs, garlic and Greek style yoghurt until combined and set a side. Remove 1/4 of the spring onion mix to use later and add the feta, parmesan, flour, half the parsley & the egg mixture to the large bowl and mix together well.
Wipe out the frying pan and put back on a medium-high heat. Add 5 tbsp of oil and once hot add the cous cous mixture and spread out evenly in the pan. Turn the heat down to medium and cook for 18 minutes. The edges will start to turn golden and with a spatula you should be able to lift them slightly, still using the spatula run it gently under the cake to loosen the whole thing.
Ottolenghi’s recipe at this point asks you to flip the cake and put back on the heat.
But our little tip is to pop it in the oven for the last 8 minutes to finish cooking it.
Remove the pan from the oven and let it cool for 5 minutes and then, very gently, invert the whole thing onto a large serving board/ plate. Top it with the remaing spring onion mix, parsley and an extra grating of parmesan.
Season & serve.
Hints & Tips
If this recipe sounds delicious but the large cake sounds like a bit too much effort - try making individual cakes. Follow the instructions to point 3 then using wet hands mould into palm sized cakes. Fry for 10mins turning once so both sides are crispy. Perfect for a meat free dinner as veggie burgers.
P.s Also great for packed lunches with hummus & cucumber.
