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.
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