1 Place ½ cup cashews in a food processor. Blitz the cashews until finely chopped. Transfer nuts to a large bowl. Place prawns and1 egg in processor. Process until chopped (do not over-mix, as you still want to see pieces of prawn). Transfer to bowl with cashews.
2 Add the remaining egg and 2 teaspoons of lemon zest, the breadcrumbs and three-quarters of the shallots. Mix contents well to combine. Using hands, shape ¼ cupfuls of the prawn mixture into 12 round cakes.
3 Heat the olive oil in a large non-stick frying pan over a medium-high heat. Cook prawn cakes in batches, until browned on both sides and heated through. Cover to keep warm.
4 Meanwhile, place the rocket, cucumber, avocado, half the lemon juice, remaining oil and remaining cashews in a bowl. Toss gently to combine.
5 Combine sour cream, rest of zest and juice in a small bowl. Serve cakes with salad, lemon sour cream and lemon wedges. Garnish with remaining shallots.