Blake Street Mussel Fritters

Ingredients

• 1kg packet smoked mussels
• 4 spring onions, thinly sliced
• 1 red chilli, deseeded and chopped
• 1 small red onion, diced
• 100gms leaf coriander, chopped
• 2 eggs
• small amount self raising flour
• olive oil to fry

Method

Blitz the mussels in the food processor, pulse chopping so they are roughly chopped. Add the eggs and pulse.In a bowl add the chilli, coriander, onion, salt and pepper. Sprinkle the mix with the flour just enough to bind. Let the mix rest. Fry off in batches.

Serve with a watercress shoot and red onion salad, lemon wedges. We serve with a lemon, roast garlic aioli.