Pea & Prawn patties with watercress salad

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.

Print Recipe

Pea & Prawn patties with watercress salad

Serves: 4

Prep Time: 30 minutes Total Time: 45 minutes

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

1

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

2

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

3

Whisk ingredients together in a bowl until combined; season to taste.

To assemble

4

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

5

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.

6

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

Braaied prawns with chilli lime dressing

Feature image: Aremedia