20 (approx) Mussels steamed opened, bearded, all crabs gone and chopped roughly
1 cup flour
1 tsp baking powder
salt and pepper
1 onion finely chopped
3 eggs lightly beaten
herbs chopped roughly
1/2 cup milk
oil and butter for frying
Lightly mix flour, baking powder, salt and pepper, onion and herbs
Add eggs and milk, mix
Add mussels, mix
Add large tbsps of mixture to frying pan and cook until golden
1/2 cup Best Foods mayo
1/2 cup sour cream
3 gherkins chopped finely
3 tbsp capers roughly chopped
2 tbsp lemon juice
salt and pepper
parsley chopped finely
Mix all ingredients together
3/4 tsp baking powder
3 eggs
24 cooked mussels
2 tbsp grated zucchini
1 spring onion
1 tsp curry powder
1/2 tsp chilli flakes
1 tbsp lemon juice
salt and pepper
butter to cook
Mix flour, baking powder and eggs to make thick smooth batter
Stir in rest of ingredients
Heat butter in pan and spoon 2-3 tbsp, flatten slightly, 2 to 3 minutes each side
Serve with lemon
Fritters
2 zucchini
1 cup frozen peas, defrosted
1 spring onion, finely chopped
½ head broccoli, finely chopped
1 tablespoon each chopped fresh parsley, fresh mint, fresh dill and fresh chives (I used Superb Herb)
2 cloves garlic, crushed
2 large eggs, size 7
⅔ cup plain flour
100 grams feta, crumbled
40 grams parmesan, finely grated
½ teaspoon sea salt
½ teaspoon cracked pepper
olive oil for frying
To serve
½ cup Greek yoghurt
1 clove garlic, crushed
zest ½ lemon
50 grams pine nuts, toasted
fresh herbs, roughly chopped
2 teaspoons za’atar
lemon wedges
Fritters: Grate the zucchini, then squeeze between your hands to release any liquid. Place in a large bowl with remaining fritter ingredients, except the oil, and mix to combine.
Heat a non-stick frypan over a medium heat and drizzle with olive oil. Once hot, place large spoonfuls of fritter mixture in the pan and gently push down with the back of a spoon. Fry for 2-4 minutes on each side, or until golden brown and cooked through.
To serve: In a large bowl, combine the Greek yoghurt, garlic and lemon zest. Serve alongside fritters with toasted pine nuts, fresh herbs and a sprinkling of za’atar. Garnish with lemon wedges for squeezing.