Prawn, Fish and Macadamia Cakes with Mint Yoghurt

These prawn, fish and macadamia cakes are bursting with flavour, and are ready in mere minutes.

Serves 4

500g uncooked king prawns

400g boneless fish fillets

100g (2/3 cup) roasted macadamias, finely chopped

1Ž2 small onion, finely chopped

1 tbsp green curry paste

2 tbsp lemon juice

2 tbsp coriander leaves, chopped

1 tbsp macadamia or olive oil

1Ž2 cup plain yoghurt

11Ž2 tbsp chopped mint

Peel and devein the prawns. Chop the prawns and fish roughly. Combine in a food processor and blend until roughly copped, remove.

Add the macadamias, onion, curry paste, lemon juice, and coriander to the fish mixture. Press the mixture together, then divide into 8 and roll into patties.

Heat the oil in a non-stick frying pan. Add 4 of the patties and cook on medium for 1 minute on each side or until just cooked through. Repeat with the remaining patties.

Serve with combined yoghurt and mint.