Coriander Chilli Mussel Fritters

Coriander Chilli Mussel Fritters

This is a fantastic dish served with a garden salad, roasted rosemary potatoes, and accompanied by Castle Rock Café chilli peach chutney.

Serves 2


  • 1 egg
  • ¼ cup milk
  • ½ cup flour
  • ½ teaspoon baking powder
  • 12 mussels shelled and roughly chopped (approx. 250 grams)
  • ¼ cup chopped coriander
  • 1 fresh red chilli deseeded and finely chopped
  • 2 large potatoes peeled and diced into 2 cm cubes
  • 2 teaspoons fresh rosemary finely chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste


Preheat oven to 180°C.

In a small roasting dish combine the potatoes, rosemary, olive oil and salt. Place in the oven and roast until tender.

Whisk egg in a bowl, add the milk, sprinkle in the flour and baking powder and whisk to form a smooth batter.

Add chopped mussels, coriander and chilli. Season with salt and pepper. Mix into the batter mix.

In a frying pan add a little oil. Heat and add large spoon fills of the batter mix. Cook on each side until crispy. Approximately 4 minutes on each side.

Serve immediately with the roasted potatoes, your favourite garden salad and Castle Rock Café chilli peach chutney.


Best served with a glass of Lake Chalice Chardonnay.

Recipe and image kindly contributed by Castle Rock Café

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