Amanda Laird: Mussel fritters with sweet and sour avocado pepper relish

Mussel fritters with sweet and sour avocado pepper relish. Picture / Babiche Martens

Serves 4

500g mussels, steamed opened, flesh chopped
1/2 onion, finely diced
2 eggs
1 Tbsp plain flour
2 tsp lemon juice
1 tsp fish sauce
1 Tbsp coriander, finely chopped
Sea salt and freshly ground pepper
Oil for frying

RELISH

3 Tbsp cider vinegar
1 bay leaf
2 Tbsp caster sugar
1 avocado, finely diced
1 red capsicum, seeds removed and finely diced
1/2 red onion, finely diced
Freshly ground pepper

1. Combine all fritter ingredients, season and let sit while preparing the relish.

2. Boil the vinegar with the bay leaf and sugar for 5 minutes then cool. Pour over the avocado, capsicum and onion, gently combine and set aside.

3. Heat a frying pan, adding a little oil and cook spoonfuls of fritter mix, turning when golden on the bottom and continue cooking until set.