Pea & Herb Couscous Patties

• 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

1. 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.
2. Meanwhile, mix yogurt ingredients (marked * above), seasoning with salt and pepper. Set aside in a bowl/container.
3. 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.
4. Press couscous mixture into 1/3 cup measure, smooth the top, and invert onto baking sheet or wax paper.
5. 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.
6. 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.

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Taken from www.epicurious.com/recipes/member/views/pea-herb-couscous-patties-50132567 (may not work)