Greek Couscous Cakes -- e-w
Source of Recipe
America's Everyday Diabetes Cookbook
Greek Couscous Cakes -- e-w
Yield: 6 servings
- 1-1/2 cups vegetable stock or chicken stock
- 1 cup couscous
- 1/2 cup minced red bell pepper
- 1/3 cup minced green onion
- 1/3 cup minced red onion
- 1/4 cup minced black olive
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1-1/2 ounce light feta cheese, crumbled
- 2 large egg whites
- 1 large egg
- 2 tablespoons fresh lemon juice
Sauce Ingredients:
- 1/2 cup low-fat sour cream
- 2 teaspoons chopped fresh dill
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon minced garlic
Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
In a saucepan over high heat, bring stock to a boil. Add couscous; remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed and grain is tender. Fluff with a fork; set aside to cool.
In a bowl combine cooled couscous, red peppers, green onions, red onions, black olives, garlic, oregano, feta cheese, egg whites, whole egg and lemon juice. Form each 1/3 cup mixture into a flat patty, squeezing together in your hands. Place patties on prepared baking sheet. Bake in preheated oven, turning at halfway point, for 20 minutes or until golden.
Sauce: In a bowl combine sour cream, dill, lemon juice and garlic. Serve warm patties with sauce.
1/6 of recipe equals: Calories: 192, Carbohydrate: 30 g, Fiber: 2 g, Protein: 9 g, Fat: 4 g, Sodium: 98 mg, Cholesterol: 39 mg +++EXC: 1-1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat +++WWP:4
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