Kūtai & Kūmara Fritters
Description
Preparation 30 minutes
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
Ingredients
| 18 | kūtai / mussels | |
| 1⁄2 | Cup | kāreti / carrots |
| 1⁄2 | Cup | kūmara |
| 1⁄2 | Cup | rīwai /potatoes |
| 1 | riki / onion | |
| 1 | Teaspoon (Metric) | kare paura / curry powder |
| 3⁄4 | Cup | parāoa / flour |
| 1 | Teaspoon (Metric) | pēkena paura / baking powder |
| 3 | hēki / eggs |
Instructions
- Cook kūtai in boiling water until they open up. Remove from shells, remove dirt bag and dice.
- Grate kāreti, kūmara and rīwai. Chop up riki. Place all huawhenua into a bowl.
- Add chopped kūtai, parsley and kare paura. Sprinkle over parāoa and pēkana paura and stir to combine.
- Add beaten hēki and mix.
- Lightly oil a frying pan or use a non stick pan. Add spoonfuls of mix and cook until golden on both sides.
- Once cooked place onto paper towels on a plate to drain any excess oil.
- Serve with a homemade coleslaw or green salad.
Notes
Note: You could also use corn instead of kutai or even a bit of fresh or smoked fish.
Export to:- PDF-3x5
