For the fritters
400 g | Mussel meat, chopped (Main) |
1 bunch | Coriander, chopped, plus extra to serve |
3 cm | Ginger, chopped |
1 clove | Garlic, chopped |
1 | Free-range egg |
½ cup | Milk |
⅓ cup | Flour |
1 | Red chilli, chopped |
2 Tbsp | Sweet chilli sauce |
To serve
2 Tbsp | Oil |
2 Tbsp | Butter |
1 sprinkle | Finely chopped chilli |
1 drizzle | Aioli |
Directions
- Place all the fritter ingredients into a large bowl and mix together until completely combined.
- Heat the oil and butter in a large non-stick fry pan over a medium heat. Place tablespoons of the mussel mixture into the pan, trying to not let them touch.
- Cook for about 1 minute on each side. Cook in batches and serve with the aioli and coriander.
If you liked this recipe, try Karena and Kasey's
mussels with tomato and chilli