Paua Pattie

• 500g minced paua

• 1/2 cup flour

• 1 Tbsp Maggi seafood soup mix (the "secret" ingredient)

• 1 egg

• 1/2 red onion, finely diced

• 2 cloves garlic, finely diced

• 1/2 cup Coriander, chopped

• 1/2 cup Mint, chopped

• Zest of 1 lemon

Watercress mayo

• 1/2 cup mayo (whichever you like)

• 1 cup watercress, leaves picked and washed

• Zest of 1 lemon

• Juice of 1 lemon

• Salt & Pepper

To serve

• 4 Burger buns

• Lettuce leaves

• Beetroot

Pāua Patties Recipe

1. Into a bowl combine minced paua, flour, seafood soup, egg, onion, garlic, herbs and lemon zest. Mix well.

2. Over medium heat, add a good glug of olive oil to a heavy based pan and heat until your oil is shimmering.

3. With wet hands, divide your paua pattie mix into 4 equal portions and shape into even sized patties.

4. Place into the pan and cook for 5-6 mins each side, lower the heat if the patties are cooking too fast.

5. Remove patties and place onto a paper towel. Into the same pan, place your burger buns to toast up.

Watercress Mayo Recipe

1. For the watercress mayo, place mayonnaise, watercress leaves, lemon zest, lemon juice, salt and pepper into a blender or food processor and whizz until smooth.

2. Place the mayo into the fridge until you're ready to assemble the burgers.

Pāua Burger Assembly

1. To assemble, place lettuce on the base, your paua pattie, beetroot slices and lastly your burger lid smothered with delicious lemony watercress mayo.

Follow Kaelah's Wild Kai Kitchen on Instagram for more wild food recipes.