- 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. 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. Place all huawhenua (vegetables) into a bowl.
- 3. Add parsley and kare paura (curry powder).
- 4. Sprinkle over parāoa (flour) and pēkana paura (baking powder).
- 5. Beat hēki (eggs) and add to bowl.
- 6. Stir to combine all ingredients.
- 7. Heat non-stick fry pan over a medium heat.
- 8. Spray pan with a little oil.
- 9. Spoon mixture into pan to form fritters (about two tablespoons per fritter).
- 10. Cook fritters until golden brown on both sides and cooked through.
- 11. Serve with a homemade coleslaw or green salad.