Zucchini and Mussel Fritters

Mussels: Place the mussels in a large saucepan with 1⁄2 a cup of water. Cover tightly and steam over a high heat for 4-5 minutes, transferring them to a bowl as they open. Cover and steam the remaining mussels for another 1-2 minutes. Discard any mussels that don’t open.

Cool and remove the meat from the shells, checking for any small crabs inside. Chop roughly.

Batter: Put the eggs, flour, baking powder, salt, cumin and lemon zest in a food processor and blend until smooth. Combine the zucchini, silver beet, spring onion, cheeses and parsley in a large bowl. Add the batter and chopped mussels and combine. There will not be a lot of batter. Season. Heat a sauté pan with a little oil and butter over a medium heat. Fry large spoonfuls of fritter mixture for about 3 minutes each side, until golden brown and cooked through. Remove from the pan, drain on paper towels and keep warm in a low oven.

To serve: Stack the fritters on serving plates and serve with rocket, lemon wedges and chilli sauce. Makes about 12 fritters.