Kiwi kumara and mussel fritters
Photo by Tam West
This recipe was created to match Kyle Lockwood's Silver Fern (Black, White and Blue) flag design in the 2016 New Zealand Flag Referendum in 2016. Warren says: "Returning to our love of the deep blue sea, take the Kiwi bach favourite — the fritter — and give it a subtle cultural shift. An earth and surf twist if you like? Kumara and mussels, a hint of red chilli and ginger, citrus and coriander, all they really need is a squeeze of lemon and a sprinkle of sea salt flakes. You’ll be quietly fluttering in the breeze yourself after a couple of these beauties." Serve on a slice of buttered bread with a fennel and mustard mayo, or a sweet chilli sauce.
|½ cup||Self raising flour|
|1 sprinkle||Black pepper, freshly ground|
|24||Mussels, fresh, tightly closed in shells|
|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|
- 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.