Curried mussel fritters
This is such a scrumptious way to cook mussel fritters. A hint of curry, a few smoked mussels, plus the fresh ones, takes these to the next level. Enjoy for a weekend breakfast or quick dinner!
- 10 mins preparation
- 15 mins cooking
- Makes 10
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Ingredients
- 20 mussels in shells
- 4-6 smoked mussels
- 3 spring onions, thinly sliced
- 2 eggs
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp turmeric
- 1 tsp garam masala or curry powder
- decent pinch salt and pepper
- oil for shallow-frying
- sweet chilli sauce, to serve
Method
- 1In a large, covered saucepan, briefly steam the mussels until the shells spring open. Drain immediately. When cool enough to handle, remove the mussel meat, discarding any beards. Pulse half of the mussel meat, including the smoked mussels, in a food processor until roughly minced. Transfer to a bowl. Roughly chop the remaining mussels and add these along with two-thirds of the spring onion, eggs, flour, baking powder, the spices and seasoning. Stir to combine.
- 2Heat the oil to medium-hot in a large pan. Fry large spoonfuls of the batter until golden brown and bubbles appear on the upper surface, then flip and cook until cooked through.
- 3Serve hot with sweet chilli sauce and the remaining spring onions.
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