Feta and Spinach Pancakes with Couscous
Baking and Desserts • Italian
Description
Feta and Spinach Pancakes with Couscous
Ingredients
- Water 1 cup
- Couscous 0.6 cups
- Natural Yogurt 5 oz
- Ground Dried Garlic ¾ teaspoon
- Salt to taste
- Courgette 1 piece
- Herbed Tofu 5 oz
- Frozen spinach discs 10 oz
- Chopped Green Onions ¼ cup
- Feta cheese 5 oz
- Spanish onions 0 oz
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
- Eel 10 oz
- Marinated cherries 0 oz
Step-by-Step Guide
Step 1
Peel the cucumber, remove the seeds, and grate it on a coarse grater until you have 2/3 cup.
Step 2
In a pot, bring water to a boil, add couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes.
Step 3
Mix yogurt, cucumber, ¼ teaspoon of garlic, and the same amount of salt.
Step 4
In a large bowl, mash the tofu, add thawed spinach, crumbled feta, dill, finely chopped onion, 0.5 teaspoon of black pepper, and the remaining garlic. Then add the couscous and mix well.
Step 5
Shape into 8 pancakes.
Step 6
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place 4 pancakes in the skillet and brown them, turning occasionally, for 6 minutes. Transfer to a baking sheet and place in a slightly warmed oven to keep warm. Repeat with the remaining pancakes.
Step 7
Serve on lettuce leaves, garnished with cherry tomatoes and drizzled with yogurt sauce.
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