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
sliced white sandwich bread
smoked chipotle mayonnaise (see recipe)
2 chipotle chillies in adobo sauce
250ml mayonnaise
250ml sour cream
juice of 1 lemon
½ teaspoon dried Mexican oregano

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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.
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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