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How to make Mini pesto, pea and prawn patties

Yield = 4
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 1 1/2 cups (180g) frozen peas
  • 500g raw prawns, peeled, deveined
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, chopped
  • 2 tbs Leggo’s Basil Pesto
  • 1 tsp finely grated lemon rind
  • 100g watercress, trimmed
  • 100g snow peas, trimmed, steamed, halved
  • 1 small fennel, thinly sliced
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1 1/2 tbs hot water
  • 1 tbs Leggo’s Basil Pesto, extra
  • 2 tbs olive oil
  • 500g vine-ripened cherry tomatoes

Method

  • Step 1 Cook peas in a saucepan of boiling water for 3 mins or until just tender. Drain well. Place 1 cup (120g) of the peas in a food processor with the prawns, chickpeas, garlic, pesto and lemon rind. Process until well combined. Stir in remaining peas. Season.
  • Step 2 Use damp hands to shape 2-tbs portions of the mixture into patties. Place on a baking tray. Cover and place in the fridge for 1 hour to chill.
  • Step 3 Preheat oven to 200°C. Combine the watercress, snow peas and fennel in a large bowl. Combine the mayonnaise, water and extra pesto in a small bowl.
  • Step 4 Heat oil in a non-stick frying pan over medium heat. Cook the patties, in 3 batches, for 2 mins each side or until cooked through. Transfer to a plate. Cover to keep warm.
  • Step 5 Meanwhile, place the tomatoes on a baking tray. Spray with olive oil spray. Season. Bake for 10 mins or until the tomatoes begin to collapse.
  • Step 6 Divide the patties, salad and tomatoes among serving plates. Serve with the mayonnaise mixture.