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Premium Pāua Patties with Lemony Pea Guacamole & Coriander Yoghurt

Gretchen Lowe of My Weekend Table has created a delectable meal using our limited-edition Premium Pāua Patties. This simple, vibrant meal will have you filled with nourishing goodness and make your avocados go much further.


Serves: 3-4
Prep time: 30 minutes
Recipe by Gretchen Lowe, My Weekend Table




Pea Guacamole
300g baby peas, frozen
1 small shallot, roughly chopped
1 clove garlic, crushed
1 small chilli, deseeded and chopped
1-2 ripe avocados
Zest and juice of 1 lemon
1⁄2 tsp each salt and pepper

Coriander Yoghurt
Large bunch of coriander
2 cloves garlic
1⁄2 tsp each salt and pepper
1 cup Greek yoghurt

Premium Pāua Patties
Premium Pāua Patties
Olive oil



1) For the guacamole, pour boiling water over peas and let stand for two minutes. Drain peas and add to a food processor with shallots, garlic and chilli. Blitz for a few seconds until combined.
2) Add remaining ingredients and pulse until mixed but still slightly chunky. Set aside.
3) For the coriander yoghurt add coriander, garlic, salt and pepper to a food processor. Blitz for a few seconds. Add yogurt and blitz to combine (5 seconds).
4) Add olive oil to a large frypan over a low-medium heat. Add the Premium Pāua Patties and cook them from frozen for approximately seven minutes on each side, turning regularly to avoid burning. 
5) Serve the Premium Pāua Patties over the pea guacamole and finish with generous dollops of the coriander yoghurt.

This recipe was created with our limited-edition Premium Pāua Patties. Get your box here.

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