Antipasto Couscous Cakes
Ingredients
- 1 cup grape tomatoes
- 2 cups couscous, cooked and chilled
- 1 clove garlic, minced
- 1/3 cup diced sopressata
- 1/2 cup grated parmesan cheese
- 1/4 cup kalamata olives, sliced
- 1.5 tablespoons red wine vinegar
- 2 tablespoons pine nuts, toasted
- pinch crushed red pepper flakes
- salt and pepper, to taste
- 1 egg
- 1 egg yolk
- 1/2 cup fresh basil, chopped
- 2.5 tablespoons all-purpose flour
- olive oil, for frying
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