Prawn, Fish and Macadamia Cakes with Mint Yoghurt

By Australian Macadamia Society

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

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.

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