Ingredients
Method
1.If you are using shelled mussels, gently steam them and remove the meat, discarding the beards.
2.Chop, but do not mince, the meat into a bowl, adding the red onion, seasoning, curry powder, flour, egg, lemon zest and parsley. Mix well to combine.
3.Melt a little butter in a large pan until hot, then drop in spoonfuls of the mixture. Fry each one gently for about 2-3 minutes until brown on the underside, then turn and cook for a further 2 minutes or until cooked through. Keep the cooked fritters warm in the oven.
4.Serve the fritters with a wedge of lemon and salad greens – Mum’s favourite is cos lettuce with avocado.
Note
- Makes 12 fritters. – Mussels are a wonderful source of iron and are a great standby for dinner or lunch if you keep a supply of them in the freezer. – You can also add 1 cup finely chopped silverbeet or spinach to the fritters. Or, if you have any left over, grate or mash in cooked potato, pumpkin or kumara. This will also help bulk up the fritter mix should the whole family arrive!
