Ingredients
Prepare Couscous
2 1/2 cups water
2 cups couscous
1 1/2 tsp salt
For patties (with couscous)
2 cups frozen peas, thawed
2 large eggs
2 egg yolks
4 Tbl flour
2 Tbl fresh mint leaves, minced
2 Tbl fresh dill, minced
1/2 cup olive oil
Yogurt
*2 cups Greek-style yogurt
*1 cup peeled beet, grated on large holes
*4 cloves garlic, pressed
*2 Tbl fresh mint leaves, minced
*2 Tbl fresh dill, minced
*salt and pepper
Preparation
Prepare couscous: Bring water to boil in saucepan, then stir in couscous and 1 1/2 tsp salt. Remove from heat and let sit for 5 minutes.
Meanwhile, mix yogurt ingredients (marked * above), seasoning with salt and pepper. Set aside in a bowl/container. Using a potato masher, roughly mash the peas in a large bowl. Add 2 Tbl mint and dill, eggs and egg yolks, flour, couscous and 1/2 tsp pepper; mix well. Press couscous mixture into 1/3 cup measure, smooth the top, and invert onto baking sheet or wax paper. Heat 4 Tbl oil in a large non-stick skillet over medium-high heat until shimmering. Transfer patties to the skillet and using a spatula, gently flatten them to 3/4" thick. Cook until golden and crisp, about 3 minutes per side. Repeat with remaining oil and patties. Serve warm or at room temperature with beet-yogurt sauce. May be made 1 or 2 days ahead, placed in air-tight container in the refrigerator. About 2 hours before serving, remove from refrigerator but keep lid on to preserve moisture, and allow to get to room temperature.
