LOW FAT -- Coucous & Feta Cakes

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* Exported from MasterCook *

 

Couscous-and-Feta Cakes

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : April '97 Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups water

1 cup uncooked couscous

4 teaspoons olive oil -- divided

1 cup minced red onion

1 cup minced red bell pepper

1/2 cup minced green bell pepper

2 garlic cloves -- minced

1 (4-ounce) package crumbled Feta cheese

1/2 cup all-purpose flour

1/2 cup egg substitute

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon white pepper

 

Bring water to a boil in a small saucepan; stir in couscous. Remove from heat;

cover and let stand 10 minutes. Fluff with a fork. Place 1 teaspoon oil in an

electric skillet; heat to 375º. Add onion, bell peppers, and garlic; sauté 5

minutes. Combine couscous, onion mixture, cheese, and remaining ingredients in a

large bowl; stir well.

Place 1/2 teaspoon oil in skillet; heat to 375º. Place 1/3 cup couscous mixture

for each of 4 portions into skillet, shaping each portion into a 3-inch cake in

the skillet. Cook 6 minutes or until golden brown, turning cakes carefully after

3 minutes. Remove cakes and keep warm. Repeat procedure with remaining oil and

couscous mixture.

 

Serving Size: 2 cakes

 

Source:

" Cooking Light, April 1997, p.186 "

Copyright:

" © Cooking Light "

Yield:

" 24 cakes "

 

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Per serving: 137 Calories (kcal); 5g Total Fat; (31% calories from fat); 5g

Protein; 18g Carbohydrate; 9mg Cholesterol; 174mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 449 0 0 0 20166 0 0 0 0 0 0 0