Mussel and Zucchini Burgers
Ingredients
20 shelled Greenshell™ Mussels fresh (steamed and halved) or frozen (thawed and halved)
oil for cooking
BATTER
3 large eggs, size 7
¾ cup plain flour
½ teaspoon baking powder
1 teaspoon sea salt
1½ teaspoons ground cumin
pinch chilli flakes
finely grated zest 1 lemon
2 medium zucchini, coarsely grated
1 cup grated tasty cheddar cheese
2 tablespoons chopped parsley
LEMON AND CAPER MAYO
¾ cup good-quality egg mayonnaise
finely grated zest of 1 lemon
1 tablespoon lemon juice
1 spring onion, thinly sliced
2 teaspoons dijon mustard
2 teaspoons dried tarragon
2 tablespoons roughly chopped gherkins
2 cloves garlic, crushed
sea salt and ground pepper
TO ASSEMBLE
4 large burger buns, halved and toasted
lemon and caper mayo
rocket, sliced avocado, and tomatoes to serve
Method
BATTER
1. Put the eggs, flour, baking powder, salt, cumin, chilli flakes and lemon zest in a food processor and blend until smooth. Tip into a bowl and stir in the zucchini, cheese, parsley and the chopped mussels.
2. Heat a large sauté pan with a little oil. Add a quarter of the batter and form into a thick patty the same size as your buns. Cover and cook over a medium low heat for 4 minutes. Turn over and continue to cook until they are firm to the touch and fully cooked through. Keep warm in a low oven if making in batches.
LEMON AND CAPER MAYO
Stir all the ingredients together and season. Makes 1 cup.
TO SERVE
Spread the buns with the lemon mayo and top with the rocket, mussel burgers, tomato and avocado. Add the tops and serve immediately.
CHEF'S TIP
