The relish is made of thinly sliced preserved lemons, a bit of lemon juice, olive oil, and harissa. I've made preserved lemons before, but happened to find some ready-made in the shops recently, so used those. These lemons were a bit small; it took three rather than two to make up the 220g. I halved the lemons lengthwise, then sliced as thinly as I could manage, removing seeds as I went. The harissa was a specialty one I bought recently.
For the patties, the recipe calls for cutting the kernels from a cob of grilled corn. There being no corn worth grilling in the shops, I thought to use a bit of canned corn, but in the end forgot add even this. The corn would be mixed with ground chicken (I ground skinless, boneless breasts), soaked bread crumbs (I used panko), grated onion, garlic, a red chili, an egg, salt and pepper. Sixty gram balls are first grilled, then baked to finish.
The patties were tasty enough, even without the corn, but dry in the way that chicken or turkey burgers tend to be. The relish was a nice complement.
Visit I Heart Cooking Clubs to see what kind of pattycakes other folks are making.