Mussel and Chorizo Fritters

Bring ½ cup of water to a simmer in a large saucepan. Add the mussels and steam with the lid on for 3–5 minutes. Drain and discard those that do not open. Once cool, remove from shells and roughly chop.

In a small sauté pan, fry the chorizo until golden and crispy. Remove from the pan and set aside.

In a large bowl, whisk together the eggs, flour, baking powder, and smoked paprika and season well with salt and freshly ground pepper. Once smooth add the chorizo, mussels, garlic, spring onions, parsley, peas and parmesan and mix until well combined.

Heat a large sauté pan with olive oil and butter. Fry heaped tablespoon sized fritters over a medium heat for 3–4 minutes on each side or until golden brown. Make sure fritters are completely cooked through.

In a small bowl, combine the mayonnaise, lemon zest and juice, sweet paprika and a pinch of salt and pepper. Serve the fritters with the paprika mayonnaise, fresh dill or parsley, chilli flakes and lemon wedges.