Pāua Fritter Sandwiches With Smoked Chipotle Mayonnaise

Recipes & food styling Martin Bosley / Photography Mike Heydon

	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

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.