Give the classic corn fritter a shake-up with fresh mussel meat, capsicum, bean sprouts and a pinch of curry powder.
- 1 kg NZ green lip mussels
- 150 g finely chopped red capsicum
- 150 g finely chopped yellow capsicum
- 125 g canned corn kennels, drained
- 80 g bean sprouts
- 300 g (2 cups) self-raising flour
- 2 French shallots, thinly sliced
- 1 spring onion, thinly sliced
- 2 tsp curry powder
- 2-3 eggs
- salt and black pepper, to taste
- olive oil, for greasing
- baby leaf rocket and aioli, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan over medium heat. Using a flat bladed knife, open the mussels, then cut the flesh into small pieces, draining the excess liquid. Place the flesh in a large bowl, add all the remaining ingredients and stir until well combined but not too sticky.
- Using lightly oiled hands, shape small handfuls of mixture into balls. Lightly oil the grill, then add the mussel fritters and press to flatten to about 2½ cm-thick. Cook for 7–8 minutes on both sides or until cooked through. Serve with rocket and aioli.
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Photography by Adam Liaw.