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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.

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