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

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

Ingredients

FRITTERS

  • 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

TARTARE SAUCE

  • 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

TO SERVE

  • 8-12 broccolini stems

  • 1 tablespoon olive oil

  • 1 lemon, cut into wedges

Method

  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.

CHEFS TIP:

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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