Skill level

Average: 4.3 (6 votes)


  • 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

Cook's notes

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