These versatile fritters are packed with healthy greens. Make smaller versions for cocktail food or use as a vegetarian filling for a hamburger. Serve with roasted tomatoes and top with a poached egg for a delicious brunch.
1 1⁄2 kilograms mussels, scrubbed
3⁄4 cup plain flour
1⁄2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon ground cumin
finely grated zest 1 lemon
2 zucchini, about 250 grams, coarsely grated
2 large leaves of silver beet, well washed, stalk removed, very finely shredded
3 spring onions, finely sliced
1 cup grated tasty cheese
1⁄2 cup freshly grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
freshly ground pepper
olive oil and butter for cooking
handful of rocket
lemon wedges and chilli sauce for serving
Mussels: Place the mussels in a large saucepan with 1⁄2 a cup of water. Cover tightly and steam over a high heat for 4-5 minutes, transferring them to a bowl as they open. Cover and steam the remaining mussels for another 1-2 minutes. Discard any mussels that don’t open.
Cool and remove the meat from the shells, checking for any small crabs inside. Chop roughly.
Batter: Put the eggs, flour, baking powder, salt, cumin and lemon zest in a food processor and blend until smooth. Combine the zucchini, silver beet, spring onion, cheeses and parsley in a large bowl. Add the batter and chopped mussels and combine. There will not be a lot of batter. Season. Heat a sauté pan with a little oil and butter over a medium heat. Fry large spoonfuls of fritter mixture for about 3 minutes each side, until golden brown and cooked through. Remove from the pan, drain on paper towels and keep warm in a low oven.
To serve: Stack the fritters on serving plates and serve with rocket, lemon wedges and chilli sauce. Makes about 12 fritters.