Couscous Fritters {Leftover Makeovers}

I'm discovering a passion for using leftovers. Even when I am cooking something, I am thinking about what I'll be able to make that last uneaten portion into. Frugality at it's best I like to think. 

Last week, Jacob made some lamb and couscous for dinner. The lamb was perfect. So was the couscous. But there was a lot of it! He had made it with a mix of onions, garlic, silverbeet and currants. So yummy!

The next day, I had over a cup leftover in the fridge. So, I did what people tend to do with quinoa and such, Fritters!

The boy friendly lunch.
Couscous Fritters, baby cos lettuce with carrot 'slaw' and blackcurrant jam for dipping.

If you know how to make fritters, you can really make them from anything. Potatoes, kumara, mixed veggies, lentils, beans beans and more beans. It's all a bit to easy not to try. 

First, whisk the egg then mix in your couscous. Add in the breadcrumbs slowly, a little at a time and mix. You may need less or more depending on the texture of the couscous and what is in it already if you are using leftovers. 

Add in the feta and let it crumble a bit and keep some pretty chunky. I love the texture of big bits of melted feta. Next, you want to be able to make them into balls with your hands and have them stay together. If this isn't happening and it's still too wet, add more breadcrumbs.

Heat up the pan with a bit of oil. I used regular canola oil for this one, but tend to do grapeseed oil when frying. Pop them into the pan and let them brown a little bit and then turn them and flatten a bit with a fork or a spatula. 

They should be browned a bit on each side, it's just the egg you need to make sure cooks through, so it usually won't take any longer than 4-5 minutes on each side. 

Drain them on a paper towel and serve 'em up! I was secretly hoping the boys wouldn't like them so I could have the whole lot, but no such luck. They were, sadly, a hit. 

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Couscous Fritters

by August-11-2014

Ingredients

• 250 g (about a cup) cooked couscous, inc any yummy bits and pieces
• 1/2 to 1 cup breadcrumbs
• 1 egg, lightly beaten
• 2-3 tbsp crumbly feta
• 1/4 cup canola or grapeseed oil

Instructions

1. First, whisk the egg then mix in your couscous. 
2. Add in the breadcrumbs slowly, a little at a time and mix. You may need less or more depending on the texture of the couscous and what is in it already if you are using leftovers. 
3. Add in the feta and let it crumble a bit and keep some pretty chunky. 
4. You want to be able to make them into balls with your hands and have them stay together. If this isn't happening and it's still too wet, add more breadcrumbs.
5. Heat up the pan with a bit of oil. I used regular canola oil for this one, but tend to do grapeseed oil when frying. Pop them into the pan and let them brown a little bit and then turn them and flatten a bit with a fork or a spatula. 
6. They should be browned a bit on each side, it's just the egg you need to make sure cooks through, so it usually won't take any longer than 4-5 minutes on each side. 
7.  Drain them on a paper towel and serve 'em up!

Details

Prep time: 10 min Cook time: 10 min Total time: 20 min Yield: approx 8 fritters

Fish Fingers and Trying Fighting School Holiday Boredom....

This past school holidays were slowly driving me a bit mental. It rained. It was cold. There were next to no playgroups and it was too crappy to go out anyway. So what did we do?

Yes. Yes. Yes.

Made Fish Fingers. 

I know. I know. 

Its the bane of so many mum's existence. But honestly, we never have them! So, it quite was a treat! 

We used about 400 grams of fish (I think it was groper) cut into easy to manage strips. 

Put it into a bag with 1/2 cup of flour. Shake it baby! (the boys loved this for about 5 seconds)

In a bowl, I combined equal parts shredded coconut and panko breadcrumbs with a little salt and pepper. Then (without egg, crazy I know!) put the coated fish into the coconut mixture. Press them in thoroughly and make sure it all sticks. It's easiest to do this in batches. Then in a shallow fry pan using grapeseed oil, fry them up until they are golden brown and cooked through. Drain on a towel and squeeze a bit of lime, good to go!

And while this was all going on, I was baking some chips in the oven and making some of my favourite tartar sauce via my childhood memory. I felt like a true mum (or Mom) when I made that. 

Mayo. Relish. Stir. 

It brought a tear to my eye and made desperately miss my Mom back in the states. 

It was a total 80's flashback lunch for me.

And the boys loved it. Especially the tartar sauce. 

Coconut Fish Fingers with Mom's Old School Tartar Sauce

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients

• 400 grams Groper (or any other hardy fish)
• 1/2 cup flour
• 1/2 cup desiccated coconut
• 1/2 cup panko breadcrumbs
• approx 1/3 cup grapeseed oil for frying
• 2 tbsp mayonaisse
• 2 tbsp gherkin relish
• a squeeze of lime

Cooking Directions

1. Cut the fish into easy to manage strips.
2. Put the fish strips into a bag with 1/2 cup of flour. Shake shake shake!
3. In a bowl, combine the coconut and panko breadcrumbs with a little salt and pepper.
4. Then put the coated fish into the coconut mixture.
5. Press them in thoroughly and make sure it all sticks. It's easiest to do this in batches.
6. In a shallow fry pan using grapeseed oil, fry them up until they are golden brown and cooked through.
7. Drain on a towel and squeeze a bit of lime, good to go!
8. Mix the mayo and relish together and serve on the side for yummy dipping action.

xx