Mussel and Zucchini Burgers with Lemon and Caper Mayo
Photography by Josh Griggs.
Fat, juicy mussels make a delicious burger alternative, especially when topped with the Lemon and Caper Mayo.
Serves: 6
INGREDIENTS
1½ kilograms mussels, scrubbed
Batter
3 large eggs, size 7
½ cup ground almonds (almond meal)
¼ cup brown rice flour
½ teaspoon baking powder
1 teaspoon sea salt
1½ teaspoons ground cumin
pinch chilli flakes
finely grated zest 1 lemon
2 zucchini, coarsely grated
1 cup finely shredded spinach leaves
1 cup grated tasty cheddar cheese
2 tablespoons chopped flat-leaf parsley
To assemble
6 burger buns, halved, toasted and buttered
Lemon and Caper Mayo, see recipe below
rocket and tomato, to serve
Lemon and Caper Mayo
½ cup mayonnaise (I used Best Foods)
finely grated zest 1 lemon
1 tablespoon lemon juice
1 spring onion, finely sliced
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
2 tablespoons capers, roughly chopped
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Mussels: Place the mussels in a large saucepan with a splash of water. Cover tightly and steam over a high heat, transferring them to a bowl as they open. Discard any mussels that don’t open.
Cool and remove the meat from the shells, checking for any small crabs inside. Chop into 1cm pieces.
Batter: Put the eggs, almonds, flour, baking powder, salt, cumin, chilli flakes and lemon zest in a food processor and blend until smooth. Tip into a bowl and add the zucchini, spinach and cheese. Add the chopped mussels and combine.
Heat a sauté pan with a little oil or preheat a flat barbecue hot plate. Fry large spoonfuls of the fritter mixture for about 3 minutes each side, until golden brown and cooked through.
You need 12 fritters.
To assemble: Spread the buns with mayo and top with rocket, tomato, a fritter and some more mayo. Repeat to make another layer of each. Add the tops and serve.
Lemon and Caper Mayo
Stir all the ingredients together in a bowl and season.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.