Mus­sel and Chorizo Frit­ters

Th­ese punchy mus­sel frit­ters are packed with flavour. Serve with a dol­lop of pa­prika and le­mon mayo.

Dish - Everyday Dish - - Recipes -

1 kilo­gram mus­sels, scrubbed 130 grams chorizo, diced 2 eggs ⅓ cup flour ½ tea­spoon bak­ing pow­der ½ tea­spoon ground smoked pa­prika 2 cloves gar­lic, crushed 2 spring onions, finely sliced 2 ta­ble­spoons roughly chopped flat-leaf pars­ley ½ cup frozen peas, de­frosted ¼ cup finely grated parme­san cheese 1 ta­ble­spoon each olive oil and but­ter, for cook­ing ⅓ cup good-qual­ity may­on­naise zest and juice of 1 small le­mon, plus ex­tra to serve 1 tea­spoon sweet pa­prika fresh dill or pars­ley and chilli flakes, to serve sea salt and ground pep­per Bring ½ cup of wa­ter to a sim­mer in a large saucepan. Add the mus­sels and steam with the lid on for 3–5 min­utes. Drain and dis­card those that do not open. Once cool, re­move from shells and roughly chop.

In a small sauté pan, fry the chorizo un­til golden and crispy. Re­move from the pan and set aside.

In a large bowl, whisk to­gether the eggs, flour, bak­ing pow­der, and smoked pa­prika and sea­son well with salt and freshly ground pep­per. Once smooth add the chorizo, mus­sels, gar­lic, spring onions, pars­ley, peas and parme­san and mix un­til well com­bined.

Heat a large sauté pan with olive oil and but­ter. Fry heaped ta­ble­spoon sized frit­ters over a medium heat for 3–4 min­utes on each side or un­til golden brown. Make sure frit­ters are com­pletely cooked through. In a small bowl, com­bine the may­on­naise, le­mon zest and juice, sweet pa­prika and a pinch of salt and pep­per. Serve the frit­ters with the pa­prika may­on­naise, fresh dill or pars­ley, chilli flakes and le­mon wedges. Makes ap­prox­i­mately 12 frit­ters

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