Greenshell mussel meat and orange kumara fritters with tartare sauce and lemon on grey background with broccolini

Mussel and Kumara Fritters with Tartare Sauce and Broccolini

A kiwi classic with a spin. Using juicy mussel meat and orange kumara, these tasty fritters are full of nutritious deliciousness!
30 mins
4 people



  • 2 cups grated orange kumara

  • 1/2 cup peas

  • 1 spring onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoon chopped fresh parsley

  • ½ teaspoon smoked paprika

  • 1/2 cup plain flour

  • 2 size 7 eggs

  • 15 mussels, meat only

  • sea salt

  • cracked pepper

  • olive oil for frying


  • ½ cup good quality mayonnaise

  • 1 tablespoon finely chopped gherkins

  • ½ teaspoon finely chopped capers

  • ½ lemon, zest and juice

  • ½ teaspoon chopped fresh dill

  • 1 small clove of garlic, minced

  • Sea salt

  • Cracked pepper


  • 8-12 broccolini stems

  • 1 tablespoon olive oil

  • 1 lemon, cut into wedges


  1. In a large bowl, combine all fritter ingredients. Mix well to combine.

  2. Combine all tartare sauce ingredients and set aside.

  3. Heat a glug of oil in a non-stick sauté pan. Drop large spoonfuls of batter into the pan and gently press down with the back of a spoon. Cook fritters for 4-5 minutes on each side or until crisp and cooked through. Drain on a paper towel while you cook the remaining fritters.

  4. Steam broccolini until tender, drizzle with olive oil and serve alongside fritters with tartare sauce and lemon wedges.


Frying the fritters in small batches will help to ensure that the temperature of the oil is maintained so that the fritters don’t stick together and crisp.

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