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I come from a family that very, very rarely throws away any food. Hate is a strong word but I think it’s very fair to say we hate waste. Leftovers are frozen, eaten on another day or converted into some sort of concoction, this being one. What to do with left over rice and couscous? Add a few store cupboard ingredients, throw in some herbs/spices/veg, and within minutes you have a tasty snack.

Serves 2- 3

Vegan

Freezing – suitable

These cutlets are delicious served on toasted bread, topped with a handful of fresh salad leaves and dollops of the punchy green garlic and chive raita. Enjoy!

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Ingredients

250g cooked couscous

150g plain rice (mine was white)

½ teaspoon chilli flakes (you could use powder/cayenne pepper/1/2 green chilli instead)

¾ teaspoon salt

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon turmeric

½ teaspoon poppy seeds (optional)

2 heaped tablespoons finely chopped coriander

1 tablespoon gram flour

3 spring onions, finely chopped

50g peas, cooked and slightly crushed

50 ml rapeseed oil

You will need a medium/large frying pan

Method

  1. Place a single layer of kitchen towel on a large plate, set aside.
  2. Place all of the ingredients in the mixing bowl, mix well. Adjust seasoning to taste.
  3. Make small cutlets with all of the mixture. (Put these on a large plate/tray. I find it’s much easier to have them all of the cutlets ready in advance. You could also do this ahead and place them in the fridge).
  4. Heat the oil in a pan, place a few cutlets into the pan, and cook gently on both sides until golden brown. Drain on the kitchen towel. Repeat the process with the rest of the cutlets.
  5. These cutlets freeze well, layer them between pieces of cereal packet paper. Defrost, and re-heat gently in a pan, until warmed through.

 

Green Garlic and Chive Raita.jpg

Green garlic and chive raita

Ingredients

200g Greek/plain yogurt (I always buy Yeo valley organic yogurt)

Small handful of green garlic and chives, finely chopped

Method

  1. Place the yogurt onto a plate, mix most of the chives and green garlic into the yogurt, save  some to sprinkle on top.
  2. Dust with some crushed pink peppercorns.