Mussel fritters with sweet and sour avocado pepper relish
Photo by Babiche Martens
|½||Onion, (finely diced)|
|500 g||Cooked mussels, (steamed opened, flesh chopped)|
|1 Tbsp||Plain flour|
|2 tsp||Lemon juice|
|1 tsp||Fish sauce|
|1 Tbsp||Coriander, (finely chopped)|
|1||Salt & freshly ground pepper, (to season)|
|1||Oil, (for frying)|
- Combine all fritter ingredients, season and let sit while preparing the relish.
- Boil the vinegar with the bay leaf and sugar for 5 minutes then cool. Pour over the avocado, capsicum and onion, gently combine and set aside.
- Heat a frying pan, adding a little oil and cook spoonfuls of fritter mix, turning when golden on the bottom and continue cooking until set.