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12
Easy
1 hr
By Jo Pratt
Published 2009
There are many variations of chermoula used across Morocco, and even though it is often used as a marinade, I thought the flavours would combine well with small fishcakes to serve as a starter with a refreshing cucumber relish on the side. The relish is best made in advance and chilled. As for the fishcakes, they can be prepared and cooked ahead of time and reheated when needed.