COUSCOUS PATTIES

Couscous Patties image

Provided by Latchy

Categories Grains

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

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6 ounces couscous
4 tablespoons olive oil
1 eggplant, finely diced
1 onion, finely diced
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 red capsicum, finely diced
3 tablespoons chopped fresh coriander
2 teaspoons grated fresh lemon rind
2 teaspoons lemon juice
5 tablespoons natural yoghurt (preferably Greek)
1 egg, lightly beaten
oil, for shallow frying

Steps:

Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and leave for 10 minutes or until the water has been absorbed.
Fluff up with a fork.
Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft and golden, then place in a bowl.
Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and ground coriander.
Cook over medium heat for 4 minutes or until soft, then add to the bowl.
Heat the remaining oil and cook the capsicum for 5 minutes or until soft.
Place in the bowl and stir well.
Add the vegetable mixture to the couscous with the fresh coriander, lemon rind, lemon juice, yoghurt and egg and season to taste and mix well.
Using damp hands, divide the mixture into four portions and form into large patties, they should be about 2cm thick.
Cover and refrigerate for 15 minutes.
Shallow fry the patties over medium heat for 5 minutes each side.
Drain well and serve with yoghurt, can mix some mint into it.