With a gorgeous earth and surf pairing of kumara and mussels, a hint of red chilli and ginger, citrus and coriander, all these fritters need to make them perfect is a squeeze of lemon and a sprinkle of sea salt flakes. Serve on a slice of buttered bread with a fennel and mustard mayo, or a sweet chilli sauce. This recipe forms part of our April 22 meal planner, created in partnership with New World.
Ingredients
| 3 | Eggs (Main) |
| ½ cup | Self raising flour |
| ½ tsp | Salt |
| 1 sprinkle | Black pepper, freshly ground |
| ⅓ cup | Buttermilk |
| 24 | Mussels, fresh, tightly closed in shells (Main) |
| 1 medium | Kumara (Main) |
| 1 | Onion, finely diced |
| ½ cup | Chopped fresh coriander, or parsley |
| 1 small | Red chilli, finely chopped (choose a mild chilli) |
| 1 | Lemon, zest and juice |
| 1 knob | Fresh ginger, grated (a small piece) |
| 1 drizzle | Olive oil, or butter, for frying |
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Directions
- To make the batter, beat eggs, self-raising flour, salt, a good grind fresh black pepper and buttermilk (or milk) to form a smooth batter. Chill to rest.
- Steam fresh (they should all be closed tightly) mussels until shells open and they're just cooked. Remove mussel meat from shells and chop into small dice. Cut 1 medium kumara into quarters and boil until tender. Cool, peel and chop into small dice.
- Add the mussels and kumara to a mixing bowl. Add onion, coriander (or parsley), chilli, lemon zest and grated ginger and mix together. Add the batter and the lemon juice and stir to combine.
- Heat a non-stick pan and fry large spoonfuls (⅓ cup) of mix in a little olive oil or butter so they cook evenly on both sides (reserve them in a clean tea towel in a warm oven as you go).
- To serve, squeeze with lemon, sprinkle with sea salt flakes and serve on a slice of buttered bread with a fennel and mustard mayo, or a sweet chilli sauce.
