Ingredients:
3 eggs
½ cup self-raising flour
½ teaspoon salt
A sprinkle of black pepper, freshly ground
½ cup milk
2 ½ dozen fresh mussels
1 medium kumara
1 onion, finely diced
½ cup fresh parsley, chopped
1 small capsicum, finely chopped (optional)
Zest and juice of 1 small lemon (optional)
Olive oil or butter, for frying
METHOD:
For batter – In a bowl, beat the eggs, flour, salt, pepper and milk until smooth. Chill to rest.
Steam the mussels until they just open. Remove the meat from the shells then chop into small, diced pieces.
Peel and cut the kumara into quarters and boil until tender, drain and cool. Dice into small pieces.
In a large mixing bowl, combine the mussels, kumara, onion, parsley, capsicum (if using).  Add the lemon zest and juice (if using) Pour in the batter and stir until evenly combined.
Heat a little olive oil or butter in a non-stick frying pan over medium heat. Drop large spoonfuls of the mixture into the pan and gently flatten. Cook until golden brown on both sides and cooked through.
Keep warm in a low oven while cooking the remaining fritters.

Serve hot with a squeeze of fresh lemon juice on top, accompanied by slices of buttered bread.