Kumara & Mussel Fritters

Chilli & Mint Dressing

½ c Greek yoghurt

1 medium mild chilli, finely diced

½ c fresh mint, finely diced

1 lemon, zested & juiced



2 large kumara, peeled & diced

2 tsp salt

4 eggs

1 c all-purpose flour

1 tsp baking powder

⅔ c buttermilk

375 g tub of wine & garlic marinated NZ mussels, drained

1 large onion, finely diced

4 cloves garlic

1 tbspn olive oil

1 tbspn butter

1 lemon, zested & juiced

1 medium mild chilli, finely diced

2 cm piece fresh ginger, peeled & grated


extra chopped mint to serve

lemon wedges

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