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

INGREDIENTS

• 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

METHOD

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.

SERVING TIP

Best served with a glass of Lake Chalice Chardonnay.

Recipe and image kindly contributed by Castle Rock Café