Mini Chermoula Fishcakes with Sweet Cucumber Relish from In the Mood for Entertaining by Jo Pratt

Ingredients

• sea salt and freshly ground black pepper
• 30 g coriander, roughly chopped
• 1 large red chilli, roughly chopped
• sunflower oil, for frying
• 1 kg skinless white fish fillets, such as cod, haddock or pollock
• 2 large pinches of saffron
• grated zest of 1 orange
• finely grated zest and juice of 1 lemon
• 2 eggs
• 2 shallots, finely chopped
• 2 tablespoons white wine vinegar
• 1 large cucumber
• 2 tablespoons runny honey
• ½ teaspoon ground cinnamon
• 1 small bunch of mint leaves, chopped
• 75 g fresh white breadcrumbs
• 3 cloves of garlic, crushed
• 3 teaspoons ground cumin