Couscous cakes with an African flavour

Name: Couscous cakes with an African flavour
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500.00 g couscous cooked; 10.00 olives green , pitted and chopped; 100.00 g feta cheese crumbled; 2.00 eggs lightly beaten; 10.00 ml lemon zest only; 30.00 ml chermoula paste; 0.00 sea salt and freshly ground black pepper; 0.00 flour to dust; 0.00 sunflower oil - for shallow frying; 250.00 ml yoghurt thick, natural; 1.00 avocado mashed; 1.00 fresh mint handful, chopped

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (12)

500.00 g	couscous — cooked
10.00	olives — green , pitted and chopped
100.00 g	feta cheese — crumbled
2.00	eggs — lightly beaten
10.00 ml	lemon — zest only
30.00 ml	chermoula paste
0.00	sea salt and freshly ground black pepper
0.00	flour — to dust
0.00	sunflower oil - for shallow frying

TOPPING

250.00 ml	yoghurt — thick, natural
1.00	avocado — mashed
1.00	fresh mint — handful, chopped

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Method:

Mix all the ingredients together and shape into four large rounds, dust with flour and pop into the fridge for 15 minutes to firm up.
Heat the oil in a frying pan and gently fry the cakes on both sides until golden brown.
Mix together the topping ingredients and put a dollop on each cake.

Cook?s notes:
Chermoula is an aromatic north-African paste available from large supermarkets and delis.