Vegan patties with couscous

Start by letting the couscous rest (covered) with hot water.

In the meantime, dice the carrot and zucchini into very small cubes.

Then sauté them in a pan with extra virgin olive oil and garlic.

Drain the beans, reserving the liquid, then mash them with a fork.

Add them to the previously fluffed and salted couscous.

Also add the vegetables, spices to taste, and form the patties (not too large).

Coat them in breadcrumbs and then fry them in a pan with extra virgin olive oil until golden brown.

Prepare the vegan mayonnaise by putting the bean liquid, vinegar, lemon, salt and basil in a blender.

Blend while slowly pouring in the extra virgin olive oil (in a steady stream).

Plate by placing a little sauce over the patties and a basil leaf.