Pea & prawn patties with watercress salad
Tasty pescatarian dinner idea!
PREP TIME 30 minutes | TOTAL TIME 45 minutes | SERVES 4
INGREDIENTS
- 1½ cups frozen peas
- 1 garlic clove, peeled
- 250 g peeled uncooked medium king prawns, coarsely chopped
- 1 tbsp fresh tarragon leaves, coarsely chopped
- ½ tsp lemon zest
- 1 tbsp ground almonds
- 2 cups trimmed watercress
- 1 fennel bulb, thinly sliced
- 1 stalk celery, trimmed, sliced thinly on the diagonal
- ¼ cup roasted whole blanched almonds, coarsely chopped
- 1 tbsp fresh tarragon leaves, extra
- 2 tbsp dill sprigs
- 2 tbsp olive oil
Mustard & lemon dressing
- 1½ tbsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp olive oil
METHOD
BOIL, steam or microwave peas and garlic until peas are tender; drain.
PROCESS garlic and 1 cup of the peas with prawns, chopped tarragon, zest and ground almonds until combined; season. Using oiled hands, roll level tablespoons of mixture into 16 balls; flatten slightly. Cover; refrigerate for 1 hour.
Mustard & lemon dressing
WHISK ingredients together in a bowl until combined; season to taste.
To assemble
PLACE watercress, fennel, celery, blanched almonds, extra tarragon, dill and remaining peas together in a bowl with half the dressing; toss to combine.
HEAT oil in a non-stick frying pan over medium heat; cook patties, in batches, for 2 minutes on each side or until golden and cooked through. Remove from the pan; cover to keep warm.
SERVE patties with watercress salad, drizzled with remaining dressing.
FOOD TEAM TIP: The patties will be quite sticky, but they won’t fall apart during cooking.
Pea & Prawn patties with watercress salad
Ingredients
- 1½ cups frozen peas
- 1 garlic clove, peeled
- 250 g peeled uncooked medium king prawns, coarsely chopped
- 1 tbsp fresh tarragon leaves, coarsely chopped
- ½ tsp lemon zest
- 1 tbsp ground almonds
- 2 cups trimmed watercress
- 1 fennel bulb, thinly sliced
- 1 stalk celery, trimmed, sliced thinly on the diagonal
- ¼ cup roasted whole blanched almonds, coarsely chopped
- 1 tbsp fresh tarragon leaves, extra
- 2 tbsp dill sprigs
- 2 tbsp olive oil
- Mustard & lemon dressing
- 1½ tbsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp olive oil
Instructions
Boil, steam or microwave peas and garlic until peas are tender; drain.
Process garlic and 1 cup of the peas with prawns, chopped tarragon, zest and ground almonds until combined; season. Using oiled hands, roll level tablespoons of mixture into 16 balls; flatten slightly. Cover; refrigerate for 1 hour.
Mustard & lemon dressing
Whisk ingredients together in a bowl until combined; season to taste.
To assemble
Place watercress, fennel, celery, blanched almonds, extra tarragon, dill and remaining peas together in a bowl with half the dressing; toss to combine.
Heat oil in a non-stick frying pan over medium heat; cook patties, in batches, for 2 minutes on each side or until golden and cooked through. Remove from the pan; cover to keep warm.
Serve patties with watercress salad, drizzled with remaining dressing.
Made these pea & prawn patties with watercress salad? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Braaied prawns with chili lime dressing
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
