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Preserved lemon & chicken cakes with rainbow couscous
Preserved lemon & chicken cakes with rainbow couscous
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Prep Time:
55 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Chicken cakes bursting with bold preserved lemon flavor.
Ingredients:
  • 500g chicken mince
  • 50.00 ml harissa (see note)
  • 1 preserved lemon quarter, white pith removed, rind finely chopped (see note)
  • 62.50 ml mint leaves, chopped, plus extra leaves to serve
  • 35g breadcrumbs
  • 200ml chicken style liquid stock, heated
  • 400g can chickpeas, rinsed, drained
  • Juice of 1 lemon
  • 60ml olive oil
  • 250g packet rainbow salad (see note)
  • 225g mayonnaise
Instructions:
  • Combine chicken mince, 1/2 tablespoon harissa, cumin, yolk, preserved lemon, mint, and breadcrumbs in a food processor. Pulse until well combined. Season with salt and pepper. Shape the mixture into 12 small patties and refrigerate for 15 minutes before cooking.
  • Preheat your oven to 200°C and cover a baking tray with foil.
  • In a bowl, combine couscous and 1 tablespoon harissa, pour stock over, and mix well. Cover with plastic wrap and let sit for 10 minutes. Fluff with a fork, then mix in chickpeas, lemon juice, 2 tablespoons oil, and season to taste. Let it cool, then gently fold in rainbow salad before serving.
  • Mix together mayonnaise and the remaining tablespoon of harissa in a small bowl. Keep it aside.
  • In a large frypan over medium heat, fry the patties in 1 tablespoon of oil until golden on both sides. Transfer to a tray and bake in the oven for 8-10 minutes until cooked through. Serve with couscous and harissa mayonnaise.

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