Looking for a unique dish that combines the sweetness of potatoes with the warmth of Moroccan spices? These sweet potato and couscous cakes are not just delightful in flavor; they also bring a vibrant touch to your dinner table. With a blend of spices that tantalize the taste buds, this recipe is a fun way to explore new culinary territories.
These cakes are perfect for a light lunch or as a flavorful side dish. Crispy on the outside and soft on the inside, they are a delightful combination of textures. The blend of spices creates a warm and inviting aroma, making it hard to resist them right out of the pan. Plus, they can be enjoyed warm or at room temperature, making them versatile for any occasion.
Delicious Moroccan-Spiced Sweet Potato and Couscous Cakes
These Moroccan-spiced sweet potato and couscous cakes are packed with flavor and nutrients. Each bite delivers a comforting sweetness from the sweet potatoes and a hint of spice that lingers on the palate. The crispy exterior contrasts beautifully with the tender inside, making them a delightful addition to your meal.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 cup couscous, cooked according to package instructions
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for frying
- Lemon wedges for serving
Instructions
- Cook the Sweet Potatoes: Boil the sweet potatoes in salted water until tender, then drain and mash them in a bowl.
- Mix Ingredients: In a skillet, heat a little olive oil over medium heat, add the chopped onion and garlic, and sauté until soft. Add the cumin, coriander, paprika, and cayenne pepper, cooking for another minute until fragrant.
- Combine: In the bowl with the mashed sweet potatoes, add the cooked couscous, sautéed onion and garlic mixture, chopped parsley, and beaten egg. Season with salt and pepper, and mix until well combined.
- Form Cakes: Shape the mixture into patties about 1/2 inch thick.
- Fry Cakes: In a skillet, heat olive oil over medium heat. Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Serve warm with lemon wedges on the side for an extra zing.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 cakes
- Calories: 180kcal
- Fat: 5g
- Protein: 4g
- Carbohydrates: 30g
