This week’s recipe from Hopgood’s & Co Restaurant & Bar is for Mussel pikelets, corn, chilli & avocado.
Kevin Hopgood says mussels are a readily available and affordable seafood product that you can use in many ways. “You can use pre-cooked or fresh mussels that you will need to cook first, you can even use smoked or chilli flavoured mussels for a flavour twist. These pikelets are also great to make with the kids for a tasty Sunday night dinner.”
500g freshly cooked mussel meat
½ cup fresh cooked corn kernels
1 spring onion, chopped
¼ cup, coriander, roughly chopped
¼ cup, flat leaf parsley, roughly chopped
½ red chilli, finely chopped
1 lime, juice & zest
3 eggs, separated
1 cup self-rising flour
Very small pinch of ground cumin
100ml buttermilk or milk
Sea salt & pepper
Canola oil for cooking
Extra lime wedges, extra virgin olive oil and fresh coriander leaves for serving
- Roughly chopped half the mussel meat, then place into a bowl. Add the remaining meat into a food processor and pulse until finely chopped.
- Add to the bowl, along with the cooked corn, spring onion, herbs, chilli, lime juice and zest. Season with salt and pepper.
- In a separate bowl whisk the egg yolks with the buttermilk until light and fluffy, then add the flour.
- Whisk to form a smooth batter, then add the mussel meat. Gently mix to combine.
- In a clean bowl, whisk the egg whites until soft peaks form. Add one-third of the whites to the fritter batter, and mix until smooth, then gently fold through the remaining whites to lighten the batter.
- To cook the fritters, heat a heavy based frying pan or skillet over medium heat. Add a little canola oil and swirl the pan to coat.
- Drop in spoon sized amounts of the fritter batter into the pan. Cook for a couple of minutes on each side, or until golden and brown.
- To serve, divide the fritters between four plates.
- Serve with the crushed avocado, corn salsa, chilli cream, fresh coriander, a drizzle of extra virgin olive oil and a wedge of lime.