Name: Pea, tarragon, prawn and almond cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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.

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Serves 4

Prep

15M

Cook

30M

Marinate

Total

45M

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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