Crisp couscous and saffron cakes

This is from Yotam Ottolenghi…  and they are really good!

You need;
1/2 tsp saffron thread
275g couscous
30g barberries
4 tbsp caster sugar
140g Greek yoghurt
2 large eggs, lightly beaten
20g fresh chives, chopped
100g feta, crumbled into 1cm chunks
Salt and black pepper
About 4 tbsp clarified butter or ghee

Put the saffron in a large bowl and pour over 500ml of boiling water. Leave to infuse for a few minutes, then add the couscous. Stir with a fork, cover the bowl with clingfilm and leave to stand for 15 minutes.

Meanwhile, put the barberries and sugar in a small saucepan. Add 120ml water, bring to a light simmer, stir to dissolve the sugar and remove from the heat. Once cool, drain the barberries and dry on kitchen paper.

Fluff up the couscous with a fork, then add the yoghurt, eggs, chives, feta, barberries, one and a quarter teaspoons of salt and some black pepper. Mix well and then shape into firm round patties about 1.5cm thick and weighing 55g each; press and compact them well, so they don’t disintegrate.

Heat two tablespoons of clarified butter in a large frying pan on medium-high heat. Lower the heat to medium and fry the patties in batches, adding more butter as needed. Cook each batch for five minutes, turning once, until crisp and golden-brown. Transfer to kitchen paper. Serve at once, while they’re still warm.

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