Mussel and spinach fritters with feta and black olives
This is a favourite dish of mine. I like the way the feta adds creaminess and the black olives add a saltiness that works well with the mussels. A great fritter hot or cold.
400gr Green mussel meat – roughly chopped
100 - 140gr plain flour
1 Tspn baking powder
Cracked black pepper
1 large egg beaten
60 gr Spinach leaves – washed and shredded
50gr feta cheese – cut into small dice or crumbled
50gr black olives – roughly chopped
100 – 150ml full fat milk
1 lemon in wedges
To a suitable sized bowl make a batter by adding the beaten egg, baking powder a little flour and a little milk. Slowly add more flour and the milk as required to make a batter consistency.
Add the roughly chopped mussel meat, spinach leaves, black olives and the feta cheese to the batter mix.
Season with little sea salt and black pepper.
Heat a suitable pan and add a little olive oil. Add the mussel fritter mix in small fritter sized portions. Cook turning once but do not overcook as the fritters will be a little tough.
Fritters can be kept warm in a medium heat oven until all are cooked.
Serve with lemon wedges and squeeze with a little fresh lemon juice.