Hawaiian Mango Salsa Couscous Cakes

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Hawaiian Mango Salsa Couscous Cakes

 

Cakes:

1 1/2 cups water

1/2 cup plain couscous

1/2 Tbsp. Bragg liquid aminos

2 tsp. olive oil, + 2 Tbsp. for pan-frying

2 Tbsp. green onion, minced

1/4 cup carrot, finely grated

1/2 cup each celery and cucumber, minced

2 Tbsp. each fresh cilantro, mint, and basil, minced

1 1/2 Tbsp. eggless mayonnaise

1 Tbsp. Bragg liquid aminos

1 Tbsp. lemon juice

1/4 tsp. black pepper

1 Tbsp. granulated fructose

2 Tbsp. egg replacer powder

1/4 cup water

3 cups fresh bread crumbs, (3/4 cup for the patty mix)

Citrus Sauce:

1 1/8 cups orange juice

2 1/2 Tbsp. fresh ginger juice*

3 Tbsp. Bragg liquid aminos

1/2 Tbsp. toasted sesame oil

1 Tbsp. rice vinegar

1 1/2 to 3 Tbsp. granulated fructose, add to taste

2 Tbsp. cornstarch mixed with 2 Tbsp. water

Mango Salsa:

1 cup fresh mango, finely chopped

2 Tbsp. red onion, minced

1 Tbsp. fresh mint, minced

1 Tbsp. fresh cilantro, minced

1 Tbsp. lemon juice

1/2 tsp. fresh ginger, peeled and finely grated

1 tsp. granulated fructose

1/8 tsp. salt

1/8 tsp. black pepper

1/3 cup almonds, sliced and toasted, for garnishing

Fresh mint for garnishing

 

 

 

1. Bring the water to a boil in a small saucepan. Add the couscous, 1/2 Tbsp.

aminos, and 1 tsp. of the olive oil. Bring to a boil again, then remove from the

heat and let sit covered for 20 minutes until the water is completely absorbed.

 

2. Heat 1 tsp. of the olive oil in a nonstick skillet and sauté the green onion,

carrot, celery, and cucumber for a minute. Transfer to a large bowl along with

the cooked couscous and the next 6 ingredients. Mix well.

 

3. In a small bowl whisk the egg replacer and water until frothy. Make fresh

bread crumbs using a coffee grinder or food processor. Add 3/4 cup of the bread

crumbs to the couscous mixture and mix well.

 

4. Roll the couscous mixture into 6 balls. Brush each ball with egg replacer

batter, then roll in the bread crumbs. Flatten and shape into patties about 1/4

inch thick. Pan-fry 3 patties at a time in a nonstick skillet on medium heat

until golden brown on both sides, using 1/2 Tbsp. oil for each side. Repeat for

the rest.

 

5. In a small saucepan bring the first 6 sauce ingredients to a boil. Stir in

the cornstarch mixture and whisk until the sauce thickens. Set aside. Gently mix

all the salsa ingredients together and set aside.

 

6. To assemble each serving, spoon about 3 Tbsp. citrus sauce on a plate. Place

a patty on the sauce. Spoon 2 Tbsp. mango salsa on top. Just before serving

sprinkle with toasted almonds and garnish with fresh mint leaves.

 

Serves 6

 

Source: Vegetarian Recipes at WaiKiki

Formatted by Chupa Babi: 03.10.08

 

*To make fresh ginger juice, simply grate some fresh ginger, then manually

squeeze the pulp.

 

Nutritional Information Per Serving:

Calories: 321, Fat 12.7g (114 cal), Carbohydrate 44.8g (179 cal), Protein 6..9g

(28 cal)

Added information: Saturated Fat 1.3g, Cholesterol 1mg, Sodium 648mg, Dietary

Fiber 3.4g

 

This dish is topped with mango, which gives it a fresh, cooling effect. To have

fresh mangoes all year around, peel and seed them when they're in season and

freeze. Simply steam lightly to thaw when needed. Use fresh mangoes for this

recipe when in season. Mangoes are rich in beta-carotene and vitamin C.

 

 

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