Recipe

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.

  • 15 mins preparation
  • 30 mins cooking
  • 1 hr marinating
  • Serves 4
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Ingredients

Pea, tarragon, prawn and almond cakes
  • 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

Method

Pea, tarragon, prawn and almond cakes
  • 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.

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