Mussel Bobotie With Pumpkin Fritters Recipes

Steps:

• Preheat the oven to 180C/gas 4.
• Heat the oil and butter in a pan and gently cook the onion for 2-3 minutes until soft.
• Add the garlic, carrot, and all the spices and cook for a further 2 minutes.
• Stir in the mussels, breadcrumbs, egg, almonds and lemon juice. Season to taste with the salt.
• Pour into 6 large ramekins or 1 large oven-proof baking dish and place the bay leaves in the centre.
• To make the topping; whisk together all the topping ingredients and pour over the mussel mixture.
• Cook for about 12 minutes for individual ramekins or 30 minutes for the large dish, until firm and golden.
• To make the pumpkin fritters; place the dry ingredients in a food processor, add the eggs and process to form a thick batter. The batter should hold it's shape, if too thick add a little milk, if too wet, add a little more flour.
• Heat the oil in a non-stick frying pan. Drop heaped tablespoons of the batter into the pan and fry till firm and golden. Flip over and fry on the other side.
• Serve warm sprinkled with a little cinnamon sugar if you like.
• To make the relish; place the tomatoes on a hot barbecue or griddle pan and cook until the skins are charred.
• Remove from the heat and cut into dice.
• Mix the tomatoes with the onion, thyme, oil and vinegar and season with salt and pepper.
• Serve mussels with the pumpkin fritters, charred tomato relish and rice too, if you like!

Steps:

• Lightly steam mussels until they just open.
• Remove beards, take from shell and chop roughly. (Not too fine).
• In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine.
• Stir in the mussels, salt, pepper, basil and parsley.
• Melt butter over a medium heat. Drop mixture into butter and fry pancake style until golden brown, then flip and cook until golden on other side.
• Enjoy!