New Zealand mussels are some of the best in the world but we don't seem to eat them very often. Mussels are a very economical source of protein with hardly any fat. This recipe is really tasty and just hot enough so that you notice without blowing your socks off. You can add more or less chilli if you prefer. Great for lunch with a salad, or between two slices of bread and butter, you can also make them bite sized for pre dinner nibbles or snacks. Nice with some sweet chilli sauce or a bit of aioli.
Ingredients
| 38 whole | Cooked mussels (Main) |
| 1 large | Onion, chopped finely |
| 1 large | Garlic clove, crushed |
| 1 Tbsp | Vegetable oil |
| 1 ½ Tbsp | Coriander, chopped |
| 1 tsp | Red chilli, minced |
| 1 Tbsp | Curry powder, choose your favourite |
| 160 ml | Coconut milk |
| 2 large | Eggs, beaten |
| ½ cup | Cornflour |
| 1 tsp | Baking powder |
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Directions
- Thaw the mussels if using frozen, then cut in half and put aside.
- Heat the oil in a large skillet or frying pan and cook the onion and garlic for about 4-5 minutes until clear.
- Add the curry powder and chilli and cook for another couple of minutes. Then remove from the heat and let cool for a little.
- Mix the coconut milk with the beaten aggs and add this mixture to the cooled onions. Beat until well combined.
- Pour the mixture into a food processor and add the coriander, mussels, cornflour and baking powder. Process in bursts until all the ingredients are combined. (You should still be able to see small lumps of mussel meat).
- Measure 0.25 cup of the mixture and pour into a hot greased pan or onto a hot greased barbecue plate for a few minutes until the mixture starts to look solid, then turn and cook the other side until golden. The mixture will make 10 fritters this size. Serve with lemon or lime wedges and your favourite sauce.
