Pea, tarragon, prawn and almond cakes

Green goodness and absolutely delicious! These vege-quarian pea and prawn patties can be made a day ahead, and served with our watercress salad and lemon mustard dressing.
Pea, tarragon, prawn and almond cakes


Mustard and lemon dressing


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.

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.


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