Ingredients: -
3 eggs,
½ cup self-raising flour,
½ tsp salt,
Sprinkle of black pepper, freshly ground,
½ cup milk
2 dozen fresh mussels,
1 medium kumara, 
1 onion, finely diced,
½ cup fresh parsley, chopped,
1 small (mild) red chilli, finely chopped, (optional)
1 zest of lemon juice,
1 small knob of fresh ginger, grated,
1 drizzle of olive oil for frying.
METHOD: -
To make the batter, beat eggs, self-raising flour, salt, a good grind fresh black pepper and milk to form a smooth batter. Chill to rest.
Steam fresh mussels until shells open and they're just cooked. Remove mussel meat from shells and chop into small dices. Cut 1 medium kumara into quarters and boil until tender. Cool, peel and chop into small dices.
Add the mussels and kumara to a mixing bowl. Add onion, coriander (or parsley), chilli, lemon zest and grated ginger and mix. Add the batter and the lemon juice and stir to combine.
Heat a non-stick pan and fry large spoonful's of the mixture in a little olive oil or butter, cook evenly on both sides (keep warm in the oven)
To serve, squeeze with fresh lemon, sprinkle with sea salt flakes, chives and serve on a slice of buttered bread with sour cream or your favourite sauce.