Mussel Bobotie With Pumpkin Fritters

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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