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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Seafood, Grains Food networ, Food5 4 servings

INGREDIENTS

8 Greenshell mussels; out of the shell
6 lg Eggs; lightly beaten
50 ml Double cream
10 ml Nam pla fish paste
2 tb Polenta
50 g Spring onions; sliced
400 g Kumera; boiled then peeled
; and diced
1/2 Red and 1/2 green chilli; seeded and chopped
1 sm Red onion; peeled and sliced
20 ml Fresh lime juice
2 Nashi; core removed and
; diced
30 ml Extra virgin olive oil

INSTRUCTIONS

SERVE AS A STARTER
Cut the mussels into quarters then mix them in a bowl with the eggs, cream,
nam pla, polenta and half the spring onion. Lastly mix in the kumera.
Mix together all the other ingredients to make the salsa, including the
remaining spring onions, and leave to stand for 30 minutes.
Heat a pan and brush with oil, then make either 4 large or 8 small
fritters. Cook to golden brown on one side then turn and cook the other
side.
Serve with the salsa on top, with a dollop of creme fraiche.
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