Tenderstem® broccoli Couscous Pancakes
Method
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Blanch the Tenderstem® broccoli in boiling salted water until bright green. Remove two thirds, drain and leave to cool. Cook the remaining Tenderstem® broccoli for a few more minutes, then drain and set aside to serve with the pancakes.
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Once cooled, finely chop the lightly blanched Tenderstem® broccoli.
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Put the couscous into a bowl and cover with 60ml boiling water. Cover with cling film and leave for 5-10 minutes until completely absorbed. Once soft, run a fork through the couscous to fluff it up.
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Add the chopped Tenderstem® broccoli, 80g of the feta, garlic, mint, parsley, chili, eggs, to the couscous, season with salt and pepper and mix thoroughly.
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Heat a non-stick frying pan on a medium heat with the oil and spoon 1 ½ tbsp of the mix into the pan. Fry until golden brown on both sides, then remove from the pan. Repeat until asll the mixture has been used up.
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Serve with the remaining feta and a couple of pieces of the boiled or steamed Tenderstem® on top, with a dollop of yoghurt, if you like.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
