8 Kawakawa leaves
1 tbsp salt flakes
1.5 kg green lipped mussels (to yield 500 g cooked mussel meat)
2 eggs, separated
35 g (¼ cup) self-raising flour
60 ml (¼ cup) milk
½ cup parsley leaves, finely chopped
1 large spring onion, thinly sliced
Salt flakes and black pepper, to taste
Vegetable oil, for cooking
150 g (½ cup) home-made or prepared mayonnaise
½ lemon, zested and juiced
Salt flakes and pepper, to taste
1 lemon, quartered
- Place the Kawakawa leaves on a perforated baking tray. Place the tray on shelf level 2 in the oven. Select Drying at 60°C and set a duration for 5 hours.
- Crumble the kawakawa leaves with your hands and rub through a sieve or grind in a spice grinder.
- Combine the dried Kawakawa with the salt.
- Place the mussels into a perforated steam container and place into the steam oven. Steam at 85⁰C for 3 minutes, or until mussels are just starting to open. Cool slightly and then remove the mussel meat. Finely chop the mussels.
- Beat the egg whites until stiff.
- Combine the mussels with the egg yolks, flour, milk, parsley and spring onion in another bowl. Season to taste.
- Combine ⅓ of the egg whites with the mussel mixture. Gently fold in the remainder of the whites.
- Heat a large frying pan or tepan yaki plate on medium heat, induction setting 6. Spray the pan lightly with oil.
- Place 1 tablespoon of batter onto pan and cook for 3 minutes each side.
- Combine the mayonnaise with the lemon juice and zest. Season to taste.
- Serve the fritters with lemon mayonnaise, lemon wedges and kawakawa salt.
Hints and tips
- Kawakawa is a plant endemic to New Zealand. The leaves provide a peppery bite to many dishes. If kawakawa leaves are not available in your area, chives can be used instead.
- Black mussels can be used instead of green lipped mussels. However, you may need to buy 2 kg to achieve 500 g mussel meat.
- This recipe is a great way to use leftover seafood, it is equally as delicious using prawns or salmon instead of mussels.