Preserved Lemon & Chicken Cakes With Rainbow Couscous Recipe
Recipe By Taste
Preserved lemon adds a full hit of flavour to these little chicken cakes.
4.2
12 Rating -
Rate
Non Vegdiet
1hr 15minstotal
55minsPrep
20minsCook
1hr 15m.total
55m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Preserved Lemon & Chicken Cakes With Rainbow Couscous Recipe
- 250 gram Chicken mince
- 1.25 tablespoon Harissa
- 1/2 teaspoon Ground Cumin
- 1/2 Egg yolk
- 1/2 Preserved lemon quarter, white pith removed, rind finely chopped
- 0.13 cup Mint leaves, chopped, plus extra leaves to serve
- 1/4 cup Fresh Breadcrumbs
- 1/2 cup Couscous
- 100 milliliter Massel chicken style liquid stock, heated
- 200 gram Can chickpeas, rinsed, drained
- 1/2 Juice of lemon
- 0.13 cup Olive oil
- 125 gram Packet rainbow salad
Nutrition
value
value
1700
calories per serving
89 g Fat97 g Protein123 g Carbs54 g FiberOther
Current Totals
- Fat89g
- Protein97g
- Carbs123g
- Fiber54g
MacroNutrients
- Carbs123g
- Protein97g
- Fiber54g
Fats
- Fat89g
Vitamins & Minerals
- Calcium541mg
- Iron22mg
- Vitamin A1228mcg
- Vitamin B12mg
- Vitamin B21mg
- Vitamin B323mg
- Vitamin B62mg
- Vitamin B9561mcg
- Vitamin B12< 1mcg
- Vitamin C31mg
- Vitamin E11mg
- Copper3mcg
- Magnesium441mg
- Manganese6mg
- Phosphorus1280mg
- Selenium155mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste