Preserved Lemon Chicken Cakes With Rainbow Couscous

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

The ingredient of Preserved Lemon Chicken Cakes With Rainbow Couscous

• 500g chicken mince
• 2 1 2 tablespoons harissa see note
• 1 teaspoon ground cumin
• 1 egg yolk
• 1 preserved lemon quarter white pith removed rind finely chopped see note
• 1 4 cup mint leaves chopped plus extra leaves to serve
• 1 2 cup 35g fresh breadcrumbs
• 1 cup 200g couscous
• 200ml massel chicken style liquid stock heated
• 400g can chickpeas rinsed drained
• juice of 1 lemon
• 1 4 cup 60ml olive oil
• 250g packet rainbow salad see note
• 3 4 cup 225g mayonnaise

The Instruction of preserved lemon chicken cakes with rainbow couscous

• 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
• preheat the oven to 200u00b0c and line a baking tray with foil
• 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
• in a small bowl combine mayonnaise with remaining 1 tablespoon harissa set aside
• 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

Nutritions of Preserved Lemon Chicken Cakes With Rainbow Couscous

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