Abalone fritters with bread and butter

SERVES 4 (2 FRITTERS EACH)

“These fritters are about as old-school Kiwi as you can get,” says Gregory. “I make them as a beachside snack for friends after I’ve dived for pāua.”

1 abalone (weight in shell 400 gm, or 170 gm abalone meat; you can use fresh or frozen, either will work) ½ shallot, finely chopped

1 eggwhite

¼ bunch coriander

½ tsp chilli condiment, such as sambal or sriracha 100 gm soft butter 8 slices soft white sandwich bread Any other condiments you deem fit

1 Clean abalone by removing it from the shell, pulling the guts away from the meat and trimming off any leftover pieces.

I use a small pair of scissors for this.

2 Dice abalone into 2cm pieces and run twice through a hand mincer or pulse in a food processor until finely chopped. Combine with shallot, eggwhite, coriander and chilli condiment and season with salt. Mix, then use your hands to shape 8 balls. 3 Heat a heavy-based frying pan over high heat. Add about 20gm of the butter, then drop an abalone ball into the pan

(it should be hot enough that it sizzles) and flatten to form a fritter. Repeat with remaining mix. Fry for 2-3 minutes, adding more butter if required, flipping when coloured underneath.

4 Butter bread, then add fritters and any condiments you want, such as lemon, sweet chilli sauce or tartare sauce.

Note New Zealand’s cheap white bread is called Tip Top, hence the recipe’s name.