Seafood Fritters- Prawns, Spinach. Easy Peasy

After receiving a copy of The Great New Zealand Cookbook, the first thing that inspired me was Al Browns Tuatua Fritters.
I rushed off to the Fish Market and picked up some fresh Clams and Cockles, the closest seafood to Tuatuaa
Then I cooked these up and the fritters were fabulous
All wrapped in white bread. othing much better than that

Well, I have made something this weekend, which is pretty close
In my freezer, I had prawns and spinach
The fridge had eggs
And in my pantry, flour, onion, lemon and Sriracha Sauce
I cooked up large fritters for our lunch and with the remainder, made some small ones,which I took to my friend Catherine's Sunday night drinks

Very tasty
So grab

1 cup defrosted prawns chopped
3 little lumps of spinach thawed and chopped
1 onion finely chopped and sautéed in some olive oil
Sea salt and pepper
4 eggs
1/3 cup self raising flour
Zest of a lemon
Sriracha sauce up to you how much you use
It is hot so be careful

Rice Bran Oil for frying
Sauté the onion, chop the prawns and spinach
Zest the lemon

In a bowl add the flour, add beaten eggs and which till smooth
Season with S&P and Sriracha sauce
Mix together and add to the batter

In a hot pan add the rice bran oil
Enough to just cover the bottom of the pan
Add the batter in spoonfuls
Turn the heat down to medium

Cook on one side for 2-3 minutes
Flip and cook another 2-3 minutes
Onto a paper towel to drain

Slather slices of white bread or in this case Mollenberg sliced bread, with Mayo
Place a fritter on one side
Sprinkle with a little lemon juice and a good grind of pepper

Fold over and devour

Let all run down your chin
Bootiful