Top Tips:
Switch out the cous cous and use bulgur wheat or rice flour instead.
Serve with yoghurt in olive oil, pomegranate molasses or hummus dip.
102
102
Serves:
200
g
spinach
130
g
kale
1
handful(s) of lentils (soaked in water)
1.5
onion(s) (chopped)
2
garlic cloves (peeled and crushed)
1
large sage leaves
1.5
large eggs (beaten)
1
handful(s) of fresh parsley (chopped)
60
g
cous cous
1
carrot (grated)
1
pinch(es) of turmeric
1
pinch(es) of ginger powder
60
g
pomegranate seeds
Recipe submitted by: Maha Thomson, FoodCycle Volunteer, Luton
Equipment needed: Mixing bowl, oven tray(s)
Preheat your oven to 150°C fan/170°C non fan/gas mark 3.
Mix all ingredients together in a large bowl.
Shape into balls.
Place on a pre-greased over tray
Put in the oven and cook for 30 minutes.
Switch out the cous cous and use bulgur wheat or rice flour instead.
Serve with yoghurt in olive oil, pomegranate molasses or hummus dip.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook