Moroccan lamb cakes with green olive couscous

Combine lamb, breadcrumbs, mint, seasoning, and egg in a large bowl. Mix well. Shape 2 tblsps of the mixture into small patties. Makes about 12.

Heat a lightly oiled, large, non-stick frying pan over medium to high heat. Add patties. Cook, turning occasionally, for 8 to 1- minutes, or until browned and cooked through. Transfer to a large plate. Cover with foil to keep warm.

Meanwhile, to make couscous, place couscous and crumbled stock cubes in a large heatproof bowl. Add 1 and a 1/2 cups boiling water. Stir to combine. Stand, covered, for 5 minutes. Fluff with a fork. Add remaining ingredients. Toss to combine.

Divide patties and couscous among serving plates. Scatter over extra mint leaves. Serve with tzatziki and lemon wedges.