Fish & Prawn Cakes with Macadamias & Mint Yoghurt

Fish & Prawn Cakes with Macadamias & Mint Yoghurt


100g (2/3 cup) roasted macadamia nuts, finely chopped
500g uncooked king prawns
400g boneless fish fillets
½ small onion, finely chopped
1 tbs green curry paste
2 tbs lemon juice
2 tbs chopped coriander leaves
1 tbs olive oil ½ cup plain yoghurt
1½ 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.

Credits: Eamon Sullivan for Australian Macadamias.