Ingredients

• 1 cup water
• 1 cup couscous
• 200 gram tub baba ganoush
• 2 x 185 gram cans Sealord Tuna Sensations Sundried Tomato and Olive
• 1 egg
• ¼ cup chopped parsley or basil
• flour for dusting

Fresh Tomato Mayonnaise

• 1 cup mayonnaise
• ¼ cup sundried tomato pesto
• 1 tomato, deseeded and finely chopped
• 2 tblsp chopped basil
• grated rind 1 lime (optional)

Method

1. Pour the water over the couscous. Stand for 10 minutes then fluff with a fork. Add the baba ganoush, tuna, egg and pasley or basil and mix well. Refrigerate for 30 minutes until the mixture is firm.
2. With wet hands mould the mixture into eight large patties or 24 small ones, then toss each patty lightly in a little flour. Shake off excess flour.
3. Heat a dash of olive oil in a non-stick pan and cook the patties for 4-5 minutes each side until warmed through and golden brown. Serve with the fresh tomato mayonnaise, extra slices of tomato and salad greens. These are great for filling toasted pita pockets.

Fresh Tomato Mayonnaise

1. In a bowl, mix together the mayonnaise, tomato pesto, diced tomato, basil and if using, the lime rind.

Cooks Tips

Baba ganoush is an aubergine-based dip and is readily available in the chilled section of the supermarket. This dish comes from the Middle East and is also popular in the Mediterranean. The aubergine is usually oven roasted for about 45 minutes and then the softened flesh is blended with tahini (made from chickpeas), and seasoned with cumin, salt, lemon juice, garlic and herbs.