Shellfish Fritters

2 cup flour
2 tsp. baking powder
Good pinch of baking soda
1 tsp. salt
1/2 to 1 cup milk
2 eggs
1 cup minced shellfish
Oil and butter for shallow frying
1 tbsp. lemon juice
Generous grind pepper
3 tbsp. finely chopped onion
3/4 cup finely chopped silver beet or
cabbage

Mince or puree shellfish in a blender. Make batter, place flour, baking powder, salt, baking soda, in a large bowl.
Beat eggs and half of milk together. Add to dry ingredients. Add shellfish, any juices, lemon juice, pepper, silver beet or cabbage (added to ensure the fritters are moist and tender).
Adjust consistency so that mixture can be eased off a spoon to form flat fritters about 2-3 inches thick by adding remaining milk.
Having heated oil in a pan, add generous portion of butter. Fry the fritters 4 minutes first side, 3 minutes second side.
Serve hot or cold. Suitable accompaniments include salad, tomatoes, sweet corn, cucumber, creamed or whip potatoes or whole meat bread.
Yields: approximately 24.

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