Mussel Fritters served with Coleslaw

Prep: 25min

Cook: 25min

Total: 50min

Yield: 4 servings

Dish: New Zealand Original

Cuisine: New Zealand


  • 2 eggs
  • 1/4 of flour
  • 1/4 cup of milk
  • A handful of coriander
  • 1 spring onion sprig
  • 1 tbsp of olive oil
  • sour cream and lemon for serving
  • 4 carrots
  • 1/8th of cabbage
  • 2 handful of mung beans
  • 1 tsp of crushed ginger
  • 1 tsp of Worchester sauce


  • In a bowl mix together blended mussels, eggs, flour, milk finely chopped coriander and spring onions. Until you get a very thick paste
  • Heat olive oil in a frypan and fry the mussel kix on medium heat for 2-5 min each side. Flip when browned and remove when cooked through. Makes 10-12 fritters
  • Meanwhile, grate the carrot and finely slice cabbage. toss together with mung beans
  • When fritters are cooked quickly fry ginger for 30 seconds then add and fry coleslaw for 1 minute, toss through Worchester sauce.
  • Serve with a light sour cream or unsweetened yoghurt, with lime or lemon.

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Keywords: Mussel Fritters, Fritters, Coleslaw