Give the classic corn fritter a shake-up with fresh mussel meat, capsicum, bean sprouts and a pinch of curry powder.






Skill level

Average: 4.2 (22 votes)


  • 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

Cook's notes

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.


  1. 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.
  2. 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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.