If you are looking for variety and some really delicious flavours, then try these hot-smoked mussel fritters on your next weekend tramp. They make an excellent quick lunch, or a more substantial main meal with a side of rice, pasta or couscous.

Vacuum-packed smoked mussels can be found in most supermarkets. In cool conditions, they keep well for several days unopened.

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Serves 4 (12 medium fritters)
Weight 500g

Ingredients
1 cup chickpea flour
1 cup plain flour
1 tsp Thai herbs
Salt and pepper
150g manuka smoked mussels
½ spring onion (sliced)
¼ cup grated carrot
20ml rice bran oil
½ cup sweet chilli sauce (optional)

The ingredients packed and ready for the trip. Photo: Paul Garland

At home
Pack into plastic bags and label. Keep the pasta separate.

Method
At home: Combine all the dry ingredients in a plastic bag. Carry the mussels, spring onion/carrots, herb mix and the cooking oil separately.

In camp: Combine the flour mix with sufficient water (start with two cups) to make a smooth thick batter. Open the packet of mussels, save the juice and cut the mussels into smaller pieces. Add the mussels and juice to the batter mix, along with the spring onion, carrots, seasoning and herb mix. Combine together and stand to one side for 5min to let the batter rest.

Heat the cooking oil in a frying pan to medium and drop in the batter mix a spoonful at a time. Cook for about 3min on each side or until golden brown. Arrange on serving plates and drizzle with sweet chilli sauce.

– Paul Garland is the c0-author of New Zealand Backcountry Cooking which is available at a special discount for Wildcard holders here.