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.
- 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