Chilli Mint Dressing

Place all dressing ingredients in a bowl, and mix until combined. Refrigerate until ready to serve.

Kumara Mussel Fritters

Place the diced kumara in a saucepan, and cover with cold water. Add 1 tsp salt and bring to the boil. Cook until tender, then drain and set aside to cool.

Whisk together the eggs, flour, baking powder, buttermilk, and ½ tsp salt. Cover and set aside.

Chop each marinated mussels into 4 pieces. Add the onion and garlic to a frypan with the olive oil and butter, and simmer over a low heat until starting to soften. Mash the kumara.

In a large bowl combine the egg mixture, kumara, onion and garlic, lemon zest and juice, diced chilli, grated ginger, ½ tsp salt, and chopped mussels.

Pre heat oven to 150°C fan bake. In a fry pan over medium heat, add some olive oil and spoon in enough mixture to make a 6 – 8 cm fritter. Cook until golden brown on both sides. Keep warm in the oven while preparing the remaining fritters.

Serve with the Chilli Mint Dressing, lemon wedges, chopped mint, and slices of rustic bread.

Serves 4