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Mini pesto, pea and prawn patties
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your spring cooking with Leggo's Basil Pesto for delicious pea and prawn patties bursting with flavor!
Ingredients:
  • 180g pea
  • 500g raw prawns, peeled, deveined
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, chopped
  • 40.00 gm Leggo’s Basil Pesto
  • 1 tsp finely grated lemon rind
  • 100g watercress, trimmed
  • 100g snow peas, trimmed, steamed, halved
  • 1 small fennel, thinly sliced
  • 100g mayonnaise
  • 30.00 gm hot water
  • 20.00 gm Leggo’s Basil Pesto, extra
  • 500g vine-ripened cherry tomatoes
Instructions:
  • Boil peas in a saucepan for 3 minutes until tender. Drain. Blend 1 cup (120g) of peas with prawns, chickpeas, garlic, pesto, and lemon rind in a food processor until smooth. Mix in the rest of the peas and season to taste.
  • Shape 2-tablespoon portions of the mixture into patties using damp hands. Place on a baking tray, cover, and chill in the fridge for 1 hour.
  • Preheat the oven to 200°C. In a large bowl, mix the watercress, snow peas, and fennel. In a small bowl, combine the mayonnaise, water, and extra pesto.
  • Heat oil in a non-stick frying pan over medium heat. Cook the patties in 3 batches for 2 minutes on each side until fully cooked. Transfer to a plate and cover to keep warm.
  • Place the tomatoes on a baking tray, then generously spray them with olive oil and season to perfection. Bake for 10 minutes, or until the tomatoes start to soften and collapse.
  • Arrange the patties, salad, and tomatoes on plates. Drizzle with the creamy mayonnaise dressing.

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