Mussel, Kumara and Corn Cakes

 Mussel, Kumara and Corn Cakes

Mussel, Kumara and Corn Cakes Recipe

This recipe is wonderfully creative. It takes a few pots and some time, but the results are really tasty.


  • 3 medium kumara, peeled, sliced
  • 16 fresh mussels
  • 1/2 cup corn kernels
  • 1 egg, lightly beaten
  • 5-6 tablespoons breadcrumbs
  • olive oil spray
  • 1 red or yellow capsicum, deseeded, diced
  • 1 tomato, diced
  • 1 small red onion, diced
  • 1/4 cup fresh coriander or fresh parsley, chopped
  • 1/4 cup sweet chilli sauce
  • 1 tablespoon soy sauce
  • 1 orange, 2 tablespoons juice


Step 1 Cook kumara in lightly salted water until tender. Drain. Steam mussels in minimal water until they open. Remove from shells. Roughly chop mussel flesh.

Step 2 Place kumara, mussels and corn in a processor. Pulse for a few seconds. Add egg. Pulse to combine.

Step 3 Make 4 even-sized cakes. Coat in breadcrumbs. Heat oil spray in a non-stick pan. Cook 2 cakes at a time over a medium-heat until evenly browned, turning once.

Step 4 To make salsa, place capsicum, tomato, onion and fresh herbs in a bowl. In a separate bowl, mix sauces with orange juice and pour over vegetables. Serve salsa with cakes. – healthyfood

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