Mussel fritters

By: Louise Fulton Keats
From: Something for Everyone
Makes: 12-15
Photographer: Ben Dearnley

This recipe comes from New Zealand and is a favourite of my Kiwi dad, who has been cooking these fritters for our family for a few decades at least.

Among other things, mussels are a great source of omega-3 fats, selenium, iodine and iron.

Ingredients

Quantity	Ingredient
1kg	mussels, scrubbed, debearded and steamed, removed from shells, meat chopped, (see note)
1	french shallot, finely diced
or 1/2	small red onion, finely diced
2	eggs
3 tablespoons	flat-leaf parsley leaves, finely chopped
75g	self-raising flour
1	zucchini, finely grated, lightly squeezed to remove excess moisture
	light olive oil, for shallow frying
or	rice bran oil, for shallow frying
1	lebanese cucumber, peeled into ribbons, to serve
	lemon wedges, to serve

Method

Place the chopped cooked mussels in a large bowl with the shallot, eggs, parsley, flour and zucchini. Mix until well combined.
Heat 1–2 tablespoons of oil in a non-stick frying pan over low–medium heat. Working in batches, drop large spoonfuls of the mussel mixture into the hot pan and lightly shape into circular fritters. Cook for 2–3 minutes on each side, or until golden and cooked through. Drain on paper towel. Repeat with the remaining mixture, using more oil if needed, until all the mixture is cooked.
Serve the warm mussel fritters with the cucumber ribbons and lemon wedges.

Note

To steam the mussels, pop them in a large saucepan, covered, and cook over medium heat, stirring occasionally, until their shells open. There is no need to add water to the pot.

Baby’s serve

For a younger baby, wait until your baby is managing some finger foods (which may not happen until 8–9 months or older) before offering her these fritters. If it helps her, cut them into strips or halves that she can easily hold. For an older baby, cut into strips or halves or serve as is.