Pumpkin and mussel fritters

Try these fritters with a crisp salad. Watch the video on how to make them.

Video

Pumpkin and mussel fritters

Ingredients

Serves 4 – makes 6 large or 12 small fritters

2 cups grated pumpkin
2 spring onions, sliced
4 eggs
½ cup wholemeal flour
2 tsp baking powder
2 cups chopped cooked mussel meat (from 1kg whole raw mussels)
2 Tbsp canola oil

Method

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.

Click the vegetable name below to learn more about it: