North African Salmon Cakes With Harissa Mayonnaise | Oregonian Recipes

Ingredients

• 2 eggs
• 1/2 bunch cilantro, chopped
• 1 handful fresh mint, chopped
• 3 scallions, thinly sliced (both white and green parts)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Peel of 1/2 preserved lemon, chopped into bits (see note)
• 2 cloves garlic, pressed or minced
• 3/4 teaspoon coarse salt
• 12 ounces leftover cooked salmon, picked over for bones and flaked into bits
• 1 1/4 to 1 1/2 cups cooked couscous (if you don't have leftover couscous, you could substitute about half the amount of matzo meal or bread crumbs)
• Vegetable oil, for frying
• 1/2 cup mayonnaise (or, if you're feeling healthier, Greek yogurt)
• Juice from a wedge of lemon
• 1 to 2 tablespoons harissa (depending on how spicy it is and your tolerance)