Pāua Fritters w/ Cucumber & Mint Yoghurt

INGREDIENTS

For the Fritters

• 250g Pāua mince
• 70g Plain Flour
• 2 medium Eggs
• 2g Baking Powder
• Flaky Sea Salt
• Freshly Cracked Black Pepper
• Spring Onion Stalk, finely chopped
• 5g Mint Leaves
• 5g Parsley Leaves
• 50ml Oil, for frying (Canola works well)
• 50g Butter
• Lemon Wedges

For the Cucumber and Yoghurt Sauce

• 150g Greek Yoghurt (unsweetened)
• 1/2 Cucumber
• Flaky Sea Salt
• 5g Mint, chopped
• 1 Green Chilli, finely diced
• 1/2 Lemon, juice only
• Freshly Cracked Black Pepper

METHOD

• In a large bowl add the pāua mince, flour, eggs, baking powder, salt, pepper, spring onion and chopped mint and parsley.  Mix well until combined (but don’t overmix) and place in the fridge to rest for 30 minutes.
• Place  yoghurt into a medium bowl.
• Grate the cucumber and season with a pinch of salt and allow to sit for 5 minutes, this will remove any excess water.
• Squeeze out the grated cucumber with your hands to remove excess liquid. Add to the yoghurt.
• Add the chopped mint, green chilli and lemon juice and mix well.  Season with a pinch of salt and pepper.
• Place into the fridge until needed.
• Heat a large frying pan to a medium high heat. Add the canola oil and butter.
• Once the butter stops foaming add dessert spoons of batter to the pan and fry on each side until golden brown (2-3 minutes each side), cooking fritters in batches.
• Remove the fritters and place on paper towels to drain off any excess oil.
• Keep warm in a low heat oven while you finish cooking your fritters if you like.
• Serve the fritters with the cucumber yoghurt and lemon wedges alongside, and enjoy!