Mussel and Pumpkin fritters
Serves 4
For shellfish wary diners like Anna, these fritters are an excellent way to reap the nutritional benefits of mussels, without being confronted by a plate of shells and chewy flesh.
250 g mussel meat (from about 1 kilo steamed mussels)
450g pumpkin, peeled and grated (easiest in the food processor if you have one)
2 eggs
1 cup spelt flour
½ cup milk (any milk)
1 tsp salt
Pepper
½ cup fresh coriander, chopped
Pinch salt
To steam mussels: Scrub mussels and remove beards. Add a couple of centimeters of water in a large pot. Bring to the boil. Add mussels and put the lid on. Boil vigorously until the mussels are open. Do not over-cook. Cool and remove flesh. Finely chop or blitz in the food processor.
Combine all ingredients in a bowl. Cook large spoonfuls in a lightly greased frying pan over a low to moderate heat for about 3 minutes each side. Keep fritters warm in the oven while frying the rest.
Serve with a yummy relish and pile salad greens on the side.
