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Kūtai (mussel) and kūmara fritters

These kūtai (mussel) fritters are a great Kiwi classic and delicious served for breakfast or brunch.
  • 18 fresh kūtai (mussels) in their shell
  • ½ cup kāreti (carrots), grated
  • ½ cup kūmara, grated
  • ½ cup rīwai (potatoes), grated
  • 1 riki (onion), chopped
  • 1 tablespoon parsley
  • 1 teaspoon kare paura (curry powder)
  • ¾ cup parāoa (flour)
  • 1 teaspoon pēkana paura (baking powder)
  • 3 hēki (eggs)
  • oil for cooking
  1. 1. 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.
  2. 2. Place all huawhenua (vegetables) into a bowl.
  3. 3. Add parsley and kare paura (curry powder).
  4. 4. Sprinkle over parāoa (flour) and pēkana paura (baking powder).
  5. 5. Beat hēki (eggs) and add to bowl.
  6. 6. Stir to combine all ingredients.
  7. 7. Heat non-stick fry pan over a medium heat.
  8. 8. Spray pan with a little oil.
  9. 9. Spoon mixture into pan to form fritters (about two tablespoons per fritter).
  10. 10. Cook fritters until golden brown on both sides and cooked through.
  11. 11. Serve with a homemade coleslaw or green salad.