- 5 paua
- 5 garlic cloves, finely diced
- 1 mild chilli, finely diced
- 1 red onion, finely diced
- ¼ cup extra virgin olive oil
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roughly chop paua and throw all ingredients except oil and lemon in a blender.
Heat oil in a hot pan, grab spoonfuls of the paua mixture and plonk them in the hot pan, squashing them gently to make little patties. Sizzle for a few seconds on both sides.
Turn out on a paper towel to soak up any oil, and then serve with wedges of lemon. These little delicacies are delightful.
Recipes from Anne Thorp’s Kai Ora, due out in mid-April 2009 from Random House New Zealand