Mussel Broth with Mini Fatcakes

If you notice throughout the entire cookbook, we try to add a South African twist to every dish, that’s our style of cooking. We guess it’s a little reminder of where we come from, no matter where we are. Fat cakes are truly South African, best enjoyed during the winter season and this broth is so hearty, definitely one of our favorite winter dishes.

Fat cakes:
1C Cake Flour
1/4 tsp Salt
1 Tbs Sugar
2 tsp Baking Powder
1/2C Lukewarm Water
Oil, for frying

Mussel Broth:
2 Tbs Sesame Oil
2 Red Chilies, finely chopped
2 Cloves Garlic, chopped
3 Spring Onions, finely sliced
2 Tbs Lime Zest
2 Sticks Lemon Grass
1/2C Coriander, chopped
1 Lime
1 Tbs Fish Sauce
1 Tbs Brown Sugar
300 ml Chicken Stock
1C Coconut Milk
1 1/2 kg Black Mussels

Fat cakes:
Combine all the fat cake ingredients together and mix well.
Heat oil in a pan on medium heat.
Drop spoonfuls of the batter into the oil. Fry until cooked and golden brown on both sides.
Mussel broth:
In a heavy based saucepan, add sesame oil, lightly fry the chilies, garlic, spring onions, zest and lemongrass.
Add in the fish sauce, brown sugar. Stir and cook on low heat for about 5 mins.
Add in the stock and mussels. Simmer for 10-15 mins.
Add chopped coriander and adjust seasoning. Stir in the coconut milk.
Simmer for another 5 mins, simmer till the mussels are cooked and the broth is aromatic.



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