Mussel and Kumara Fritters with Tartare Sauce and Broccolini
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
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
8-12 broccolini stems
1 tablespoon olive oil
1 lemon, cut into wedges
In a large bowl, combine all fritter ingredients. Mix well to combine.
Combine all tartare sauce ingredients and set aside.
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.
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.