Paua and Venison Fritters
(Māori Kai Moana)
This recipes was shared by Kiwi WWOOF Hosts as a part of Kelsey's fieldwork in Coastal Otago. The recipe was both personally and culturally significant to the Host and their extended family as it has been first prepared for the Host's sisters wedding and represented the Host's bi-culturally family (Pākehā [New Zealanders of European descent] and Māori). The dish was served to Kelsey as a part of her day-exchange with the family. On that day, the paua had been foraged by the Host's brother-in-law while the venison came from the Host's father's red deer farm, and the vegetables came from the Host's garden. It was shared as a part of a large communal family meal following a morning of work on the farm.
Fritter Batter Base Mix
3 large eggs
⅓ cup self-raising flour
2 tbsp milk (if required)
Paua & Venison Fritter Mix
200gm minced paua
200gm minced venison
¼ cup red onion, finely diced
1 lemon, zested and juiced
¼ cup basil Leaves, rough chopped
¼ cup coriander (or broad leaf parsley), rough chopped
1 tbsp sweet chilli sauce (or honey mustard)
Salt and fresh black pepper
250ml fritter batter base mix, as above
4 slices of buttered brown bread
¼ iceberg lettuce, shredded
150ml of your favourite mayonnaise
Prepare the Batter:
Whisk the eggs and flour together in a large mixing bowl until smooth. If the batter is too thick, add a splash of milk. The consistency should be similar to a thick syrup.
Refrigerate until required.
In a mixing bowl, add the red onion, zest of the lemon, 1 tablespoon of lemon juice, basil leaves, coriander, and sweet chilli sauce to the paua meat and season with salt and fresh ground pepper, gently mix to combine.
Gently fold through the measured fritter batter.
Cook off a little of the fritter mix and check the consistency and seasoning and adjust as required.
Heat a pan or flat plate on your barbecue to a medium heat. Add a little cooking oil to the surface then spoon out small amounts of fritter batter.
Cook for a couple of minutes on each side until golden in colour and cooked through.
Place on a platter, squeeze over lemon juice and serve on buttered brown bread with mayonnaise and shredded lettuce.