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Place cous cous in a heat proof bowl and pour over boiling water. Water should come about 2cm above the level of cous cous. Cover with plastic wrap and stand for 5 minutes. Remove plastic, add olive oil and fluff up the cous cous with a fork. Refrigerate until cooled.
Place the nuts, mint, parsley, basil, egg, flour, pepper, cumin and cous cous in a large bowl and mix together until fully combined.
Using wetted hands, divide the mixture into eight and shape into patties. Place patties on a baking tray lined with non stick baking paper and chill for 10 minutes.
Heat a non stick frying pan over medium heat and spray with oil spray. Cook the patties for 3-4 minutes on each side or until golden brown. Serve with rocket and baby spinach and a tablespoon of hummus.
Energy 2552kJ (608kcal), Protein 18g, Total fat 40g, Saturated fat 8g (20% of total fat), Monounsaturated fat 19g, Polyunsaturated fat 10g, Carbohydrates 41g, Fibre 9g, Sodium 106mg