Name: Preserved Lemon & Chicken Cakes With Rainbow Couscous Recipe
Total time: 75 min
Yield: 2
Cuisine: Arab

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Sugar

Calcium

Iron

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Vitamin B6

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Preserved lemon adds a full hit of flavour to these little chicken cakes. 

How to make Preserved Lemon & Chicken Cakes With Rainbow Couscous Recipe

Valli Little

Crawler

Arab

<p>Preserved lemon adds a full hit of flavour to these little chicken cakes. </p>

Chicken mince

Harissa

Ground Cumin

Egg yolk

Preserved lemon quarter,  white pith removed,  rind finely chopped

Mint leaves,  chopped,  plus extra leaves to serve

Fresh Breadcrumbs

Couscous

Massel chicken style liquid stock,  heated

Can chickpeas,  rinsed,  drained

Juice of lemon

Olive oil

Packet rainbow salad

Place chicken mince, 1/2 tablespoon harissa, cumin, yolk, preserved lemon, mint and breadcrumbs in a food processor and pulse to combine. Season. Form into 12 small patties and chill for 15 minutes.

step 1

Preheat the oven to 200c and line a baking tray with foil.

step 2

To make the couscous, place couscous and 1 tablespoon harissa in a bowl, pour over the stock and stir to combine. Cover with plastic wrap and set aside for 10 minutes. Fluff with a fork then add chickpeas, lemon juice and 2 tablespoons oil, and season. Set aside to cool, then add rainbow salad.

step 3

In a small bowl, combine mayonnaise with remaining 1 tablespoon harissa. Set aside.

step 4

Heat remaining 1 tablespoon oil in a large frypan over medium heat and fry the patties for 2-3 minutes each side until golden. Transfer to the tray and place in oven for 8-10 minutes until cooked through. Serve with couscous and harissa mayonnaise.

step 5

Taste