Method
- Cook kūtai (mussels) in boiling water until they open up. Remove from shells, remove dirt bag and chop. Throw away any kūtai that stayed closed after cooking.
- Place all huawhenua (vegetables) into a bowl.
- Add parsley and kare paura (curry powder).
- Sprinkle over parāoa (flour) and pēkana paura (baking powder).
- Beat hēki (eggs) and add to bowl.
- Stir to combine all ingredients.
- Heat non-stick fry pan over a medium heat.
- Spray pan with a little oil.
- Spoon mixture into pan to form fritters (about 2 tablespoons per fritter).
- Cook fritters until golden brown on both sides and cooked through.
- Serve with a homemade coleslaw or green salad.
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