200gm couscous
200ml hot vegetable stock
1 Tblsp fresh chopped parsley
1 egg, beaten
45ml natural fat free yoghurt
80gm fat reduced feta cheese, crumbled
1 large tomato, deseeded and chopped
4 spring onions, finely chopped
1 Tblsp vegetable oil
Method
Measure the couscous into a bowl.
Pour over the stock.
Cover with a plate or cling film.
Stand for 5 minutes.
Fluff up the couscous with a fork.
Now add all the remaining ingredients, except the oil.
Stir until everything is nicely combined.
Wet your hands, and then shape the mixture into 8 patties.
Heat the oil in a large frying pan.
Fry the patties for about 5 minutes each side.
Serve the patties, 2 per person, with a crispy fresh salad and some chutney.
I’ve used chopped parsley, but any soft fresh herbs would be good – basil or mint immediately spring to mind, because their flavours go so well with tomatoes.
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