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

In support of Iron Awareness Week we've created an iron-packed 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 tablespoons 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 2 tablespoons of olive 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. Whilst frying the fritters, boil a pot of water fitted with a steamer. Once boiling, steam broccolini until tender. Drizzle with olive oil before serving.


Place the fritters and broccolini on a large serving dish with tartare sauce and lemon wedges on the side.


These delicious fritters contain 4.24mg of iron per serve, and can provide up to 30% of our daily iron needs.

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