Abalone Fritters with Forking Mint Cream
Serves 4
Ingredients
- 800 g abalone, trimmed
- 80 ml Glasseye Creek Forking Mint Sauce
- 1 cup plain flour
- 2 large eggs
- 250 ml cream
- 1 lemon
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2 eggs
- 1 cup fresh breadcrumbs
- Neutral oil, for frying
Method
1. Cook and cool the abalone if it is not already cooked. Flake or chop it, removing every shell, bone or tough membrane.
2. Mix with the potatoes or corn, spring onion, one egg and 2 tbsp sauce. Season, shape into eight cakes and chill for 20 minutes.
3. Coat lightly in flour, beaten egg and breadcrumbs where a crisp crumb is required.
4. Shallow-fry over medium heat for 3-4 minutes per side until golden, hot through and firm in the centre. Drain on a rack.
5. Combine the remaining sauce with yoghurt, mayonnaise or cream and serve alongside with lemon and salad.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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