Chickpeas and prawn couscous patties

Whoever says they don’t like meatballs is lying! There are countless ways to prepare them: with meat only, with vegetables, with bread. Every family has its own recipe! Appreciated by children and adults alike, as well as being super tasty they are also very quick to prepare!

Our Francesca Lucisano, foodblogger at Giallo Zafferano has made chickpeas and prawn couscous patties!

Ingredients for 6/8 people

For the couscousballs

• 100 g of chickpeas couscous;
• 200 ml water;
• 150 g shrimps;
• 1 egg;
• 50 g of breadcrumbs;
• ½ glass of white wine;
• Salt to taste
• Pepper to taste

For the breadcrumbs

• 2 eggs;
• Breadcrumbs to taste

For frying

• Peanut seed oil to taste

Preparation

Pour the couscous into a bowl and rehydrate it with water. Let it stand for 10 minutes. In the meantime, clean the shrimps, removing the black thread and the shell. Cook them in a frying pan with a little oil and leave them to gain flavour for 5 minutes, then douse with white wine and let it evaporate. As soon as the alcohol has evaporated, turn off the heat and set the prawns aside to cool.

When they are cool, chop them roughly. In the meantime, take the couscous and fluff it up with a fork. Add the salt, pepper and chopped shrimps and mix everything together very well. Finally, add the egg and breadcrumbs and mix everything together until the mixture is firm and compact. Form the patties, using a teaspoon to make them all equal.

Dip them first in the egg and then in the breadcrumbs, then fry them in hot oil. Remove the patties from the oil when they are golden brown and place them on absorbent paper to remove excess oil. Serve the chickpea and prawn couscous patties with a yogurt sauce.

WATCH THE FULL RECIPE VIDEO

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