Couscous fritters with basil mushrooms and garlicky yoghurt
- 3 tbsp olive oil, plus 1 tsp extra
- 1 red onion, coarsely chopped
- 2 cloves garlic, chopped
- 200g mushrooms, coarsely chopped
- handful basil, finely shredded
- 1 cup instant couscous
- 2 eggs
- salt and pepper
- 200ml vegetable oil, for frying
Yoghurt sauce
- 2 cloves garlic, crushed
- 200g Greek yoghurt
The Mediterranean is the inspiration for Rachel Grisewood's heavenly lunch.
Method
Heat 3 tbsp olive oil and cook onion in a large frying pan over medium heat until just beginning to brown. Add garlic and mushrooms and cook until mushrooms start to brown, stirring frequently. Remove from heat and stir in basil.
Add 1 tsp olive oil to a saucepan with 1 cup water and bring to the boil. Remove from heat and stir in couscous. Cover and rest for 5-8 minutes, then fluff up with a fork. Transfer couscous to a large bowl and add mushroom mixture with eggs and salt and pepper to taste. Stir well and shape mixture into 12 patties.
Heat vegetable oil in a large frying pan and cook patties, a few at a time, until golden on both sides. Remove and drain on kitchen paper.
For sauce, combine garlic and yoghurt in a small bowl and season with salt and pepper.
Serve patties with yoghurt sauce.
