Fish and Prawn Cakes with Macadamias and Mint Yoghurt
Prep:  20 minutes
Cook:  5 minutes
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
429
Recipe by: Australian Macadamias
Australian swimming sensation and culinary king, Eamon Sullivan, is lending his support to macadamia growers by becoming the face of The World's Finest Nut for the second year in a row
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Fish and Prawn Cakes with Macadamias and Mint Yoghurt
Ingredients:
Fish and Prawn Cakes with Macadamias and Mint Yoghurt
Method:
Fish and Prawn Cakes with Macadamias and Mint Yoghurt
  1. Peel and devein the prawns. Chop the prawns and fish roughly. Combine in a food processor and blend until roughly chopped, remove
  2. Add the nuts, onion, curry paste, lemon juice and coriander to the fish mixture. Press the mixture together, divide into 8 and roll into patties
  3. 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
  4. Serve with combined yoghurt and mint
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Frances
9 years 6 months ago
I loved the taste of these fish cakes but the both times I have made them I found them very wet and did nit hold their shape whilst cooking
Related: Seafood