PEA & PRAWN PATTIES

Prep + cooking: 45 mins + refrigeration. Serves 4.

1½ cups (180g) frozen peas

1 clove garlic, peeled

250g peeled raw king prawns, chopped 1 tbsp fresh tarragon leaves, chopped,

plus extra 1 tbsp fresh tarragon leaves ½ tsp finely grated lemon zest

1 tbsp ground almonds

2 cups (235g) firmly packed trimmed

watercress

1 medium fennel bulb, sliced thinly

on a mandoline

1 stalk celery, trimmed and sliced thinly

on the diagonal

¼ cup (40g) roasted whole blanched

almonds, chopped coarsely

2 tbsp dill sprigs

2 tbsp olive oil

Mustard & lemon dressing

1½ tbsp dijon mustard

1 tbsp lemon juice

2 tbsp olive oil

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

2 Blend or process garlic and 1 cup peas with prawns, chopped tarragon, lemon zest and ground almonds until combined; season. Using oiled hands, roll level tablespoonfuls of mixture into 16 balls; flatten slightly. Cover and refrigerate 1 hr (the patties will be quite sticky).

3 Meanwhile, make dressing. Place all ingredients in a small bowl. Whisk to combine, season to taste and set aside.

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

5 Heat oil in a large non-stick frypan over medium heat. Cook patties, in batches, for 2 mins each side or until golden and cooked through. Remove from pan; keep warm.

6 Serve patties with watercress salad, drizzled with remaining dressing.