Pea, Tarragon, Prawn and Almond Cakes

2 - Lunch, Main

Prep Time: 15 min Cook Time: 30 min Total Time: 45 mins Servings: 4 Source:

Ingredients

11/2 cup (180g) frozen peas

1 clove garlic, peeled

250 gram peeled uncooked medium king prawns (shrimp), chopped coarsely

1 tablespoon fresh tarragon leaves, chopped coarsely

1/2 teaspoon finely grated lemon rind

1 tablespoon ground almonds

2 cup (235g) firmly packed trimmed watercress

1 medium fennel bulb (300g), sliced thinly

1 stalk celery (150g), trimmed, sliced thinly on the diagonal

1/2 cup (40g) roasted whole blanched almonds, chopped coarsely

1 tablespoon fresh tarragon leaves, extra

2 tablespoon olive oil


Mustard and lemon dressing

1 1/2 tablespoon dijon mustard

1 tablespoon lemon juice

1 tablespoon olive oil

Directions

1 Boil, steam or microwave peas and garlic together until peas are tender; drain.

2 Blend or process garlic and 1 cup of the peas with prawns, chopped tarragon, rind and ground almonds until combined; season. Using oiled hands, roll level tablespoons of prawn mixture into 16 balls; flatten slightly. Cover; refrigerate for 1 hour. (The patties are quite sticky, however they will not fall apart during cooking).

3 Meanwhile, make mustard and lemon dressing. Whisk ingredients in a small bowl until combined; season to taste.

4 Place watercress, fennel, celery, blanched almonds, extra tarragon and remaining peas in a large bowl with half the dressing; toss to combine.

5 Heat oil in a large non-stick frying pan over medium heat; cook patties, in batches, for 2 minutes each side or until golden and cooked through. Cover to keep warm.

6 Serve patties with salad, drizzled with remaining dressing.

Notes

Patties can be made up to 1 day ahead; store in an airtight container in the fridge. Use a mandoline or V-slicer to slice the fennel very thinly.