Mini Chermoula Fishcakes with Sweet Cucumber Relish

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Preparation info
  • Serves

    12

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

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.