Coriander Chilli Mussel Fritters

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Coriander Chilli Mussel Fritters

Coriander Chilli Mussel Fritters

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5556 0
10 min
30 min

Best served with a glass of Lake Chalice Chardonnay.

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

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Recipe and image kindly contributed by Castle Rock Café.


  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 12 mussels shelled and roughly chopped (approx. 250 grams)
  • 1/4 cup chopped coriander
  • 1 fresh red chilli deseeded and finely chopped
  • 2 large potatoes peeled and diced into 2cm cubes
  • 2 teaspoons fresh rosemary finely chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste


  1. Preheat oven to 180°C.
  2. In a small roasting dish combine the potatoes, rosemary, olive oil and salt. Place in the oven and roast until tender.
  3. Whisk egg in a bowl, add the milk, sprinkle in the flour and baking powder and whisk to form a smooth batter.
  4. Add chopped mussels, coriander and chilli. Season with salt and pepper. Mix into the batter mix.
  5. 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.
  6. Serve immediately with the roasted potatoes, your favourite garden salServe immediately with the roasted potatoes, your favourite garden salad and Castle Rock Café chilli peach chutney.

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