Couscous Cakes

Ingredients:

2 cups cooked couscous, prepared according to package instructions and cooled (I cook entire box and save extra for another meal)
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
Juice of 1/2 of the lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 Tablespoons olive oil (more if pan gets dry)
1/3 cup mild mango chutney (I like Trader Joe's Mango Chutney)

Directions:

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney.