These meaty, gluten free and full of flavour fritters will be a hit at any barbeque this summer and can be easily adapted with the addition of different ingredients here and there to suit your tastebuds!
3 large Paua, shucked, huas and teeth removed
2 small onions finely diced
2-3 sprigs of thyme finely chopped
1 small sprig rosemary finely chopped
3 tablespoons cornflour
2 egg whites
salt and pepper to season
1. Sautee onions and herbs in a generous amount of olive oil over a low heat until tender and translucent. Remove from heat and set aside to cool.
2. Roughly chop Paua meat and process in a heavy duty blender or mincer until a fine consistency is achieved.
3. Place Paua mince in a large mixing bowl and add sauteed onions, cornflour, egg whites and a few turns of salt and pepper mills. Mix thoroughly to combine, cover and refrigerate until required.
4. Heat a heavy based frypan or bbq plate to a medium to high heat. Drizzle with olive oil and place large, heaped spoonfuls of the fritter mix evenly across cooking surface. Do not flatten. Reduce heat to medium and cook for around 2 minutes.
5. Turn fritters and press to desired size. Cook for a further 2 minutes until golden brown on both sides and firm to the touch.
6. Add a knob of butter and a squeeze of lemon juice to deglaze and serve with fresh herbs to garnish and lemon wedges.
Try serving with fresh or good quality storebought mayonaisse with a little lemon juice, zest and wasabi mixed through, as well as fresh, white buttered bread. Can't beat Paua fritter butties and a cold beer on a hot Summer's evening!