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Waitangi Celebration Mussel Fritters - gluten and dairy free



20 portion(s)


  • 1 cup brown rice
  • 1 zest of lemon, use vege peeler to peel off skin for zesting
  • 1 teaspoon baking powder (GF)
  • 2 tablespoon coconut milk (or milk alternative)
  • 4 eggs
  • salt and pepper to season

Mussel Mince

  • 450 grams cooked mussel meat, (approx 2.5kg mussels in shell)
  • 1/3 cup red onion
  • 1.5 tablespoons lemon juice
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1 cup batter mix
  • 2 egg whites
  • olive/coconut oil, to cook with

Lemony Mayonnaise

  • peel from one lemon
  • 1 clove garlic
  • 2 egg yolks, separated from the egg whites used in the fritters.
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 250 grams Grapeseed Oil
  • salt and pepper to taste

Recipe's preparation

    Mussel Fritters
  1. Add rice and lemon peel to bowl and mill 30seconds/speed 9.

    Insert butterfly.  Add eggs, baking powder and milk, beat for 30 seconds/speed 4.

    Remove from bowl and set aside in the fridge.


  2. To the bowl add half of the cooked mussel meat and red onion. Mince for 3seconds/speed 7.

    Scrape down, add herbs and remaining mussel meat to bowl and chop 2seconds/speed 5.  Repeat if necessary.  

    Remove from bowl and set aside.


    Clean and dry mixing bowl and blade.  

    Insert butterfly and whip egg whites on speed 3.5/3 minutes.

    Add 1 cup of batter mix,  lemon juice, and mussel meat mixture combining together Counter-clockwise operation 8 seconds/speed 3.


    Heat a frying pan to medium-high and add olive/coconut oil for frying.  Pour batter into pan to desirable fritter size and cook for one to two minutes on each side or until gloden brown and cooked through.



  3. Lemony Mayonnaise
  4. Place garlic and lemon peel into mixing bowl and chop 3 seconds/speed 7.  Scrape down sides of bowl.


    Insert butterfly.  Add yolks, salt, pepper, mustard and lemon juice and mix 20 seconds/speed 4.


    With butterfly rotating at speed 4 and MC in place, gradually pour oil onto mixing bowl lid.  Add oil slowly to start with and then faster as the mayonnaise starts to emulsify.  This process should take 2 - 3 minutes.

  5. Serving Suggestions
  6. Serve mussel fritters stacked with a dollop of mayonnaise, fresh salad and a wedge of lemon.


    The recipe is an adaptation of Al Brown's Mussel Fritters.

    He suggests serving these fritters riding shot gun with fresh flounder.


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