Twice dipped pāua patties with anchovy mayo

2 cups finely minced pāua 

¾ cup dried breadcrumbs 

½ cup cooked diced onion 

1 egg

Salt & pepper to taste 

Rice Bran oil or Canola 

1 cup plain flour 

1 egg 

Milk

Combine pāua, breadcrumbs, onion and egg in a bowl. Season with a good pinch of salt and a shake or two of white pepper.

Form into patties and arrange on greaseproof paper on an oven tray. Chill in freezer for an hour to set.

Remove from freezer and coat each pattie in flour.

Whisk one egg with about half a cup of milk to make an egg wash.

Dip each pattie into egg wash and coat again with flour. Place on tray ready for cooking.

Cover a heavy-based saucepan with 1cm of oil and heat over a moderately hot element until just shimmering.

Shallow fry patties in batches until crispy on the outside – turning once. Serve with salad, roasties and anchovy mayo.

Anchovy Mayonnaise

2 free range egg yolks 

1 cup Rice Bran oil 

¼ tsp mild mustard

4 large anchovy fillets finely chopped 

Squeeze of lemon juice

Gently whisk egg yolks with eggbeater, hand whisk or food processor.

Add mustard.

Continue whisking and gradually drizzle in oil, a few drops at a time to start with. Once a third of the oil has emulsified, pour the rest in at a steady pace while whisking. Too much too soon will cause the mayo to split.

Once a creamy thick consistency is achieved, squeeze in lemon juice and add anchovies.

Allow to stand for an hour at room temperature before serving.

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