Mussel fritters with chilli mayonnaise

Step 1

Place chilli into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 2

Add mayonnaise and lime juice and mix 5 sec/speed 5. Transfer into a bowl and place into refrigerator until ready to serve. Rinse mixing bowl.

Step 3

Place a bowl onto mixing bowl lid and weigh sweet potato and fresh ginger into it. Add fresh chilli and set bowl aside.

Step 4

Place water into mixing bowl and heat 5 min/Varoma/speed 1 until water is boiling.

Step 5

Place Varoma dish into position and weigh mussels into it. Secure Varoma lid and steam 4 min/Varoma/speed 1. Stir with spatula to ensure even cooking. Secure Varoma lid and steam for a further 4 min/Varoma/speed 1 or until mussels are opened and/or just cooked. Set Varoma aside to cool (approx. 20 minutes). Clean and dry mixing bowl.

Step 6

Remove cooled mussel meat from shells and roughly chop. Transfer into a bowl and set aside.

Step 7

Place spring onions/shallots, garlic and 2 sprigs coriander leaves into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 8

Add milk, flour, baking powder, egg, salt and pepper and mix 5 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Step 9

Add mussel meat and mix 4 sec//speed 3, or until combined.

Step 10

Place frying pan over medium heat and drizzle with oil. Working in batches, place heaped tablespoons of batter into pan and fry, turning once, until golden brown and crisp (approx. 2 minutes each side). Transfer onto a plate lined with paper towel (makes approx. 12 fritters in total).

Step 11

Keep frying pan over medium heat and place 5-6 tablespoons oil into pan. Add reserved sweet potato, ginger and chilli and fry until crispy (approx. 2 minutes). Transfer onto a plate lined with paper towel. Add coriander leaves to pan and fry for a few seconds until crisp, then transfer onto plate with sweet potato.

Step 12

Top each fritter with a teaspoon of Chilli mayonnaise and fried sweet potato mixture before serving.