Two quintessential kiwi dishes get an Asian makeover. Chinese sausage adds a sweet and smoky dimension to mussel fritters. And the Asian potato salad with its miso, ginger, and garlic becomes a much more diverse and delectable dish.
In a large bowl, whisk together the eggs, flour, baking powder, buttermilk, and salt and set aside for 20-30 minutes.
Finely dice the onion, chilli, and garlic. Sauté in a pan with a little olive oil and the diced chinese sausage, until the onion is soft.
Add the sautéed onion and chinese sausage mix, the lemon rind, spinach, parmesan, and chopped mussels to the batter and stir to combine.
In a flat pan over medium heat, add some vegetable oil and spoon in enough mixture to make an appropriately sized fritter, about 2-3 Tbsp, or a small ladle full. Cook until golden brown on both sides.
Keep in a 130 degC oven while preparing the remaining fritters.
Potato and broccolini salad
Wash and trim the red peppers. Roast in a 200 degC oven for 30 minutes.
Remove any loose or burnt skin, then dice into 10x10 mm pieces (or thereabouts)
Wash the potatoes and broccolini. Trim the lower stalks from the broccolini if necessary.
Bring a large saucepan of water to the boil and add the salt.
Blanch the broccolini in the boiling water for 2 minutes, then refresh under very cold water or in an ice bath.
Add the potatoes to the boiling water and boil until just tender (about 10-15 minutes).
Drain the potatoes and let cool. Dice into bite sized pieces.
Spread on a baking tray and roast for 15 minutes at 200 degC. Allow to cool.
Ginger miso dressing
Add all ingredients to a food processor and process until smooth. Alternatively, mince the garlic and ginger and whisk together with the other ingredients.
Store in the refrigerator for at least 2 hours to allow the flavours to meld.
Completing the potato salad
Toss together the diced potatoes, broccolini, and diced red peppers. Drizzle over some of the ginger miso dressing and toss again. Sprinkle with sesame seeds.