Mum's best-ever mussel fritters

Nici Wickes shares her mum's best-ever mussel fritter recipe. Enjoy this easy dish with lemon wedges, a fresh green salad and a dollop of chunky tartare sauce for a quintessentially Kiwi meal

By Nici Wickes
  • 30 mins cooking
  • Makes 12
  • Print


  • 20 mussels in their shells or frozen mussel meat
  • 1/2 red onion, chopped fine
  • 1/2 teaspoon sea salt and a decent grind of black pepper
  • 1 teaspoon curry powder
  • 1/4 cup flour
  • 1 egg, lightly beaten
  • zest of 1 lemon
  • 1 tablespoon finely chopped parsley
  • small knob butter or splash of oil, for frying
  • lemon wedges and salad greens, to serve


  • 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.


  • 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!

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