This Mussel Fritters and Salad recipe has a unique mussel flavour and is a great mix of protein, fats and complex carbohydrates.
350-400g / 12-14oz mussel meat
2 eggs, separated
1/4 cup self-raising flour
1/4 cup milk
1 large handful parsley, finely chopped
1 large spring onion, finely sliced
Olivado Avocado Cooking oil for frying
1. Mince or finely chop the mussel meat – a food processor is fine for this purpose. Combine egg yolks, flour and milk to make a batter. Mix in the minced mussels, parsley and spring onion. Season with salt and pepper. Whisk egg whites until stiff and fold in. heat enough oil in a frying pan to shallow-fry the fritters. Use a dessertspoon to measure dollops of mixture into the hot Avocado oil.
2. Cook on both sides over medium heat until fritters are crispy brown and cooked through. Serve with a crisp Kiwi salad made of cherry tomatoes and crispy lettuce with lemon cheeks, wedges or a lemon mayonnaise.
Makes 6 large mussel fritters
Leigh Elder, founder of Eat For Keeps, says “This Mussel Fritters and Salad recipe has a unique mussel flavour and is a great mix of protein, fats and complex carbohydrates”.