Mussel Bobotie With Pumpkin Fritters Recipes

MUSSEL BOBOTIE WITH PUMPKIN FRITTERS

Mussel Bobotie With Pumpkin Fritters image

A delicious and wondrous bobotie, the prep on this is only 20 mins so don't let the list of ingredients scare you (even though i admit, i take 30 but the recipe says 20) Obviously you can omit the fritters and salsa but i think it makes the whole dish special

Provided by MarraMamba

Categories South African

Time 1h

Yield 4 serving(s)

Number Of Ingredients 34

Ingredients

2 tablespoons olive oil
1/2 tablespoon butter
1 onion, finely chopped
2 garlic cloves, finely chopped
200 g grated carrots
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground turmeric
1 pinch chili powder
1 kg mussels, cooked and shelled
15 g fresh breadcrumbs
1 egg, beaten
1 tablespoon ground almonds
1 tablespoon lemon juice
salt
6 bay leaves
200 ml sour cream
1 pinch salt and black pepper
2 eggs
450 g cooked pumpkin (or butternut squash)
50 g plain flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 tablespoon sugar
2 eggs, beaten
milk
vegetable oil, for frying
3 plum tomatoes
1 red onion, finely diced
2 teaspoons chopped thyme
2 tablespoons olive oil
1/2 tablespoon vinegar

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!

Nutrition Facts : Calories 722.4, Fat 37.6, SaturatedFat 11.7, Cholesterol 356.7, Sodium 1405.3, Carbohydrate 53, Fiber 6.6, Sugar 12.1, Protein 44.3

MUSSEL FRITTERS

Mussel Fritters image

I found this recipe on the Geocities Website. Whipped it up for lunch today and these fritters are devine. Light and tasty and they go down a treat. The recipe notes that Basil is the secret ingredient in this recipe.

Provided by Kiwi Kathy

Categories Mussels

Time 15m

Yield 6 fritters, 6 serving(s)

Number Of Ingredients 9

Ingredients

14 mussels
2 eggs
2 tablespoons flour
1 teaspoon baking powder
2 tablespoons parsley, chopped
2 tablespoons basil, fresh, chopped
1/2 teaspoon salt
black pepper, freshly ground
butter, for frying (clarified is best)

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!

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