Mussel and kumara fritters
- Place the kumara in a pot of salted water and bring to the boil. Simmer until a piece breaks when pierced with a fork.
- Meanwhile, chop the parsley leaves finely, reserving the stems.
- Heat a tablespoon of olive oil in a small frypan. Chop half the onion and add, along with the ginger.
- Cook, stirring, until the onion turns translucent, then add the garlic, paprika and a teaspoon of the parsley. Cook for a further 30 seconds and reserve.
- Place the scrubbed mussels in a shallow pan.
- Roughly chop the remaining onion half and add to the pan with the reserved parsley stems, peppercorns, a splash of wine and 1/2 cup cold water.
- Cover, boil for 30 seconds or so, then remove each mussel as soon as it opens.
- Squeeze the shells together to pull out the seaweedy "beard", then remove each mussel completely, chop roughly and put aside.
- Warm the kumara over a low heat and mash while stirring in the butter and warm milk.
- Add the onion mixture and chopped mussels, then stir in the egg and breadcrumbs. Fry a teaspoonful to test the seasoning.
- Dust your palms with flour and form mixture into 5cm balls. Place on a plate and flatten slightly.
- Heat the remaining oil in a frypan and cook the fritters until they are golden brown, ideally turning only once. Place on serving plates and keep warm.
- Add the remaining wine to the pan and reduce by half, then stir in the cream and a little seasoning.
- Drizzle the sauce over the fritters and serve sprinkled with chopped parsley.