Kiwi kumara and mussel fritters

Tam West

With a gorgeous earth and surf pairing of kumara and mussels, a hint of red chilli and ginger, citrus and coriander, all these fritters need to make them perfect is a squeeze of lemon and a sprinkle of sea salt flakes. Serve on a slice of buttered bread with a fennel and mustard mayo, or a sweet chilli sauce. This recipe forms part of our April 22 meal planner, created in partnership with New World.

Tam West

Ingredients

3	Eggs (Main)
½ cup	Self raising flour
½ tsp	Salt
1 sprinkle	Black pepper, freshly ground
⅓ cup	Buttermilk
24	Mussels, fresh, tightly closed in shells (Main)
1 medium	Kumara (Main)
1	Onion, finely diced
½ cup	Chopped fresh coriander, or parsley
1 small	Red chilli, finely chopped (choose a mild chilli)
1	Lemon, zest and juice
1 knob	Fresh ginger, grated (a small piece)
1 drizzle	Olive oil, or butter, for frying

Directions

1. To make the batter, beat eggs, self-raising flour, salt, a good grind fresh black pepper and buttermilk (or milk) to form a smooth batter. Chill to rest.
2. Steam fresh (they should all be closed tightly) mussels until shells open and they're just cooked. Remove mussel meat from shells and chop into small dice. Cut 1 medium kumara into quarters and boil until tender. Cool, peel and chop into small dice.
3. Add the mussels and kumara to a mixing bowl. Add onion, coriander (or parsley), chilli, lemon zest and grated ginger and mix together. Add the batter and the lemon juice and stir to combine.
4. Heat a non-stick pan and fry large spoonfuls (⅓ cup) of mix in a little olive oil or butter so they cook evenly on both sides (reserve them in a clean tea towel in a warm oven as you go).
5. To serve, squeeze with lemon, sprinkle with sea salt flakes and serve on a slice of buttered bread with a fennel and mustard mayo, or a sweet chilli sauce.

More of Warren's flag-inspired Kiwi dishes

• Rolled roasted lamb loin
• Coconut and licorice icream cake
• Beet and berry spice cake
• Kiwi fish burger