NZ Greenshell mussel fritters

INGREDIENTS

• 500g freshly cooked Greenshell Mussel meat

• ½ cup corn kernels

• 1 spring onion, chopped

• ¼ cup, coriander, roughly chopped

• ¼ cup, flat leaf parsley, roughly chopped

• ½ red chilli, finely chopped

• 1 lime, juice & zest

• 3 eggs, separated

• 1 cup self-rising flour

• Very small pinch of ground cumin

• 185 ml buttermilk or milk

• Sea salt & pepper

• Canola oil for cooking

• Extra lime wedges, extra virgin olive oil and fresh coriander leaves for serving

 METHOD

1. Roughly chop the mussel meat, then place into a bowl.

2. Add corn, spring onion, herbs, chilli, lime juice and zest.

3. Season with salt and pepper.

4. In a separate bowl whisk the egg yolks with the milk until light and fluffy, then add the flour. Whisk to form a smooth batter, then add the mussel meat mixture.

5. Gently mix to combine.

6. In a clean bowl, whisk the egg whites until soft peaks form.

7. Add one-third of the whites to the fritter batter, and mix until smooth, then gently fold through the remaining whites to lighten the batter.

8. To cook the fritters, heat a heavy based frying pan or skillet over medium heat. Add a little canola oil and swirl the pan to coat.

9. Drop in spoon sized amounts of the fritter batter into the pan. Cook for a couple of minutes on each side, or until golden and brown.

10. To serve, divide the fritters between four plates. Serve with the crushed avocado, sweetcorn salsa, chipotle cream, fresh coriander, a drizzle of extra virgin olive oil and a wedge of lime. (Recipes follow) 

Crushed Avocado:

• 2 ripe avocados, skin and stones removed

• 1 lime, juice only

• 1 Tbsp. extra virgin olive oil

• Sea salt & pepper

1. In a bowl, crush the avocado with the back of fork until chunky but smooth.

2. Add the lime juice and olive oil.

3. Season with salt and pepper and refrigerate until needed.

 Sweetcorn Salsa: 

• 1 cup corn kernels

• 2 large tomatoes, seeds removed and diced

• 1 Tbsp. Chipotle Sauce

• 1 spring onion, chopped

• ¼ cup coriander, roughly chopped

• ¼ cup flat leaf parsley, roughly chopped

• 2 Tbsp. extra virgin olive oil

• 1 lime, juice only

• Pinch of ground cumin

• Sea salt & pepper

1. Place all the ingredients in a bowl and mix until combined.

2. Season with salt and pepper and allow to sit at room temperature for half an hour for the flavours to develop.

Chipotle Cream:

• 50ml Chipotle Sauce

• 250g sour cream

• Sea salt & pepper

1. In a bowl whisk together the chipotle sauce and sour cream until smooth.

2. Season with salt and pepper, and refrigerate until needed.