Lemon Scallion Couscous Cakes – a delicious recipe with according, eggs, egg yolks, scallions, lemon, generous. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the couscous according to the package directions. Fluff with a fork and set aside to cool. Add the minced scallions, the shredded cheese, lemon zest, cumin, cinnamon, harissa and dried mint. Salt to taste. Take a taste, add more salt if needed. Mix in the eggs, egg yolks and self rising flour.
2
Heat some olive oil in a large nonstick fry pan. I use a measuring cup to form the cakes. Using a 1/3 measuring cup, scoop up some of the mixture. Press the mixture into the measuring cup and then release the cake into your hand and pat down a little. Place the cakes in the pan. Brown on one side and then flip to brown them on the other. Be careful not to overcook them or they'll be dry. Serve with suggestions and enjoy!
240
kcal
Calories
13
g
Fat
14
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 cups of cooked couscous prepared according to the package directions (approximately one box of Near East Original Plain Couscous), 3 large eggs, 2 large egg yolks, 4 large scallions, minced, and more.
Yes, Lemon Scallion Couscous Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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