Mussel fritters

By Angus Allan of The Collective

Ingredients

• 2 Tbsp fresh lemongrass, chopped
• 3 cloves garlic, chopped
• 1 ½ tsp fresh ginger, chopped
• 1/4 cup fresh coriander
• 1 ½ tsp paprika
• ¾ tsp ground cayenne pepper
• 1/3 cup chopped onion
• 1 tsp ground turmeric
• ½ cup cream
• 200g mussels (de-bedded and blanched)
• 2 large eggs, lightly beaten
• 2 cup fresh breadcrumbs
• 1 tsp salt
• 1/3 cup finely diced red pepper
• 2 Tbsp vegetable oil

Instructions

1. Combine the lemongrass, garlic, ginger, paprika, cayenne, onion, turmeric, coriander, and cream in a food processor and process to a paste. Scrape into a large bowl.
2. Roughly chop the mussels and add to the paste.
3. Stir in the eggs, ¼ cup of the breadcrumbs, salt and red pepper.
4. Cover the bowl with plastic wrap, and refrigerate for 2 hours.
5. Shape the mussel mixture into approx 12 fritters. Roll in the remaining breadcrumbs and fry in oil, until golden, crispy, and cooked through (about 4 minutes per side).
6. Serve hot, accompanied by our straight up yoghurt dip.

Straight up yoghurt dip

Ingredients

• ¼ c coriander (roughly chopped)
• 1 c The Collective straight up yoghurt (or other plain yoghurt)
• 1 tsp salt
• 1 Tbsp lemon juice

Instructions

1. Mix straight up yoghurt, lemon juice, coriander & salt until well combined.
2. Season to taste and refrigerate until required.