¾ cup plain flour
¾ tsp baking powder
24 cooked mussels, quartered
2 medium zucchini, grated, moisture squeezed out
1 spring onion, finely chopped
1 tsp curry powder
½ tsp chilli flakes or cayenne pepper
1 tbsp lemon juice
1 tsp salt
Pepper, to taste
butter, for cooking
lemon wedges, to serve (optional)
- Mix flour, baking powder and eggs to make a very thick, smooth batter. Stir in all other ingredients except butter and lemon wedges until evenly combined.
- Heat butter in a large, heavy-based frypan until melted and foaming. Working in batches, spoon 2-3 tbsp piles of mixture into the hot pan and flatten slightly.
- Cook over a medium heat until golden brown and fully cooked through (2-3 minutes each side). Add a little more butter between batches, if needed. Serve with lemon wedges, if using.