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Mini pesto, pea and prawn patties
Mini pesto, pea and prawn patties
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate spring cooking with Leggo's Basil Pesto for flavorful pea and prawn patties.
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:
  • In a saucepan, boil peas for 3 minutes until tender. Drain thoroughly. Place 1 cup (120g) peas in a food processor with prawns, chickpeas, garlic, pesto, and lemon rind. Blend until smooth. Mix in the rest of the peas. Season to taste.
  • Shape 2-tbs portions of the mixture into patties with damp hands. Place them on a baking tray, cover, and chill in the fridge for 1 hour.
  • Preheat your oven to 200°C. Toss together watercress, snow peas, and fennel in a large bowl. Mix mayonnaise, water, and extra pesto in a small bowl.
  • In a non-stick pan over medium heat, heat oil. Cook patties in 3 batches, 2 minutes per side, until fully cooked. Transfer to a plate and cover to keep warm.
  • Place the tomatoes on a baking tray, drizzle with olive oil spray, season with your favorite spices, and bake for 10 minutes or until they start to soften and caramelize.
  • Arrange the patties, salad, and tomatoes on serving plates and drizzle with the creamy mayonnaise mixture before serving.

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