Orzo Prawn Cakes with Feta and Herb Sauce

Ingredients

• <strong>PRAWN CAKES INGREDIENTS:</strong>
• 450g Pescanova Argentinean prawn meat
• 330ml (1⅓ cup / 210g) orzo pasta
• 15ml (1 tbsp) olive oil
• 1 (160g) large onion, grated
• 1 (4g) clove garlic, finely chopped
• 20ml (4 tsp) Kalamata olives, pitted and chopped
• 10ml (2 tsp) parsley, finely chopped
• 10ml (2 tsp) basil, finely chopped
• 5ml (1 tsp) oreganum, finely chopped
• 5ml (1 tsp) chili flakes
• 30ml (2 tbsp) lemon juice
• 2.5ml (½ tsp) lemon zest
• 1 large egg
• 5ml (1 tsp) salt
• 2.5ml (½ tsp) black pepper, finely ground
• sunflower oil, for deep-frying
• <strong>CRUST INGREDIENTS:</strong>
• 750ml (3 cups) panko crumbs
• 125ml (½ cup) pumpkin seeds, chopped
• 125ml (½ cup) sunflower seeds, chopped
• 250ml (1 cup / 125g) cake flour
• 2.5ml (½ tsp) salt
• 4 large eggs, whisked
• <strong>FETA AND HERB SAUCE INGREDIENTS:</strong>
• 330ml (1⅓ cup / 170g) Danish feta, crumbled
• 80ml (⅓ cup / 80g) cream cheese, room temperature
• 15ml (1 tbsp) water
• 5ml (1 tsp) parsley, finely chopped + extra to serve
• 5ml (1 tsp) mint, finely chopped + extra to serve
• 5ml (1 tsp) dill, finely chopped + extra to serve
• 30ml (2 tbsp) pine nuts, toasted
• olive oil, to drizzle
• <strong>TO SERVE:</strong>
• 6 lemon wedges