Vegetable sticks with couscous
The vegetable sticks with couscous are super easy and delicious, perfect for the little ones! The recipe is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
- 250 g of boiled potatoes
- 300 g of seasonal vegetables
- 50 g of grated Parmesan or Grana cheese
- 1 medium egg
- 100 g of Martino organic cauliflower rice couscous
- fine salt to taste
- 100 g of hot water
- extra virgin olive oil to taste
For the coating:
- 1 medium egg
- 80 g of breadcrumbs
- 1 tablespoon of grated cheese
- a pinch of salt (fine)
Preparation:
Pour the organic cauliflower rice couscous into a bowl, add the hot water, a pinch of salt, and a drizzle of oil, mix, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Boil the potatoes and other vegetables such as carrots, zucchini, peas, corn, etc.; Mash the potatoes while still hot and cut the vegetables into small cubes. I used: 100 g of zucchini, 100 g of carrots, 50 g of peas, and 50 g of corn for a total weight of 300 g.
In a bowl, pour the mashed potatoes, the vegetables cut into cubes, add the grated cheese, the salt, and mix, then add the fluffed couscous and the egg, mix until you obtain a homogeneous mixture.
Take a bit of the mixture, shape it first into a cylinder, then flatten it to form a rectangular stick about one centimeter thick.
In a bowl, beat the egg with a pinch of salt and a tablespoon of grated cheese, dip the sticks first in the egg and then in the breadcrumbs, pressing lightly to make it adhere.
Place the sticks on a baking tray lined with parchment paper and add a drizzle of oil. Bake in a preheated oven at 200°C for about 20-25 minutes or until the sticks are golden. Turn them halfway through cooking.
