Sunday, May 12, 2013

Quick and easy couscous fish cakes

Have you ever felt completely uninspired in the kitchen?

Ever asked yourself "what am I ever going to make for lunch??", "what I am going to do with a half a cup of couscous?!" or "why oh why did I buy 5 lbs of frozen fish?!?"

Well I have... And this recipe is what came out :D

Not only does it use freezer and pantry items, but you can even make it into a 3-in-1 serving it with cooked veggies leftover.

Oh, and it's healthy too!

INGREDIENTS (yields about 12 patties):
- 4 frozen flounder filets, thawed and drained (you can use any fish you like, this just happens to be what I had in my freezer)
- 3 frozen haddock filets, thawed and drained. Make sure to squeeze out any residual liquid or the patty mixture will be too moist.
- 1/2 cup leftover cooked couscous (or any cooked grains or cereals like quinoa, grits, rice, barley. Mashed potatoes will work too)
- 1 cup panko breadcrumbs (or dry instant oats, regular breadcrumbs, crushed saltines, AP flour, basically anything to adjust moisture of the patty mix)
- salt, pepper, dried thyme (or any seasoning you feel like)
- the juice of half a lemon
- 1 clove of garlic
- olive oil for cooking

- put the fish filets in a food processor and pulse-puree until almost smooth

Note: I like my fish cakes to still have a few pieces of fish for texture
- season with salt, pepper, lemon juice, grated garlic and crushed thyme and pulse quickly once more

- transfer the fish mixture in a bowl and add the cooked couscous and half of the panko. Mix well using your hands and adjust the moisture level with panko until satisfied

- form 12 flat round patties

- heat the olive oil in a wide frying pan and cook the patties over medium heat until golden and crispy (about 3 minutes on each side)

- serve with any veggie side you like. I served my fish cakes with a side of chilled Bohémienne (a ratatouille-like eggplant and tomato stew) and a slice of lemon.

- Bon app!

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