Brioche from Vendee - Chef Recipe by Gabriel Gate
"As with many cakes, this special treat of Brioche Vendéenne is usually bought at the local pâtisser...
100g (2/3 cup) roasted macadamia nuts, finely chopped
500g uncooked king prawns
400g boneless fish fillets
1/2 small onion, finely chopped
1 Tbs green curry paste
2 Tbs lemon juice
2 Tbs chopped coriander leaves
1 Tbs olive oil
1/2 cup plain yoghurt
1 1/2 Tbs chopped mint
Peel and devein the prawns. Chop the prawns and fish roughly. Combine in a food processor and blend until roughly chopped, remove.
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.
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.