Ingredients
| ½ cup self-raising flour | |
| ½ teaspoon baking powder | |
| 2 free-range eggs | |
| 100ml milk | |
| 500g pāua, cleaned and minced | |
| ½ cup red onion, finely chopped | |
| a handful coriander leaves, finely chopped | |
| juice of 1 lemon | |
| butter | |
| sliced white sandwich bread | |
| smoked chipotle mayonnaise (see recipe) | |
| SMOKED CHIPOTLE MAYONNAISE makes 500ml | |
| 2 chipotle chillies in adobo sauce | |
| 250ml mayonnaise | |
| 250ml sour cream | |
| juice of 1 lemon | |
| ½ teaspoon dried Mexican oregano |
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Instructions
| 1. | Sieve the flour and baking powder together into a large bowl and make a well in the centre. |
| 2. | Lightly whisk the eggs with the milk and tip into the well. |
| 3. | Whisk together, then fold in the pāua, onion, coriander and lemon juice. Season with salt to taste. |
| 4. | Heat a large frying pan or solid barbecue plate and lightly oil (or if you have a toasted sandwich maker, it is perfect for this). |
| 5. | Cook a small fritter to check the seasoning, tweaking it lightly if required. Cook the fritters in batches. |
| 6. | Butter the sliced bread and spread with a teaspoon of mayonnaise on each slice. |
| 7. | Place a pāua fritter on one slice. |
| 8. | Add a teaspoon of mayonnaise to the fritter and close with a top slice of bread. |
| 9. | Trim the crusts from the bread, cut the sandwich into quarters and serve immediately. |
| 10. | SMOKED CHIPOTLE MAYONNAISE |
| 11. | Chop the chillies finely and whisk all the ingredients together. Store covered in the refrigerator. |
Recipes & food styling Martin Bosley / Photography Mike Heydon
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