Pumpkin and mussel fritters
Try these fritters with a crisp salad. Watch the video on how to make them.
Serves 4 – makes 6 large or 12 small fritters
2 cups grated pumpkin
2 spring onions, sliced
½ cup wholemeal flour
2 tsp baking powder
2 cups chopped cooked mussel meat (from 1kg whole raw mussels)
2 Tbsp canola oil
In a large mixing bowl, mix together grated pumpkin, spring onions, eggs, flour and baking powder until well combined.
Mix through chopped mussels.
Heat oil in a large frying pan over medium heat.
Place tablespoons of mixture into the pan. Avoid overcrowding pan.
Cook until browned on both sides.
Remove from heat and serve.
To cook mussels:
1 kg fresh unopened mussels in the shell, beard removed and rinsed.
Place 1-2 cups water in a large saucepan and bring to the boil.
Add mussels and put on the lid. Reduce heat and steam for 5-10 minutes.
When mussels have opened they are cooked. Do not use any mussels that have not opened.
Remove from saucepan, cool and remove mussel meat from the shell.