Paua Fritters (abalone)

Make the batter:

In a large bowl add the paua mince, flour, eggs, baking powder, salt, pepper, spring onion and chopped herbs.  Mix well until combined, then place in the fridge to rest for 30 minutes.

To cook the the fritters:

Heat a large frying pan to medium-high heat. Add the canola oil and butter.

Once the butter stops foaming, add dessert spoons of batter to the pan and fry on each side until golden brown (2-3 minutes on each side). You can cook in batches but don't overcrowd the pan.

Once cooked, remove the fritters and place them on a paper towel to drain any excess oil.

Cucumber and yoghurt dip:

Place the Greek yoghurt into a medium bowl.

Grate the cucumber and season with a pinch of salt and allow to sit for 5 minutes, this will remove any excess water. Squeeze out the grated cucumber with your hands to remove excess liquid. Add to the yoghurt.

Add the chopped mint, green chilli and lemon juice and mix well.  Season with a pinch of salt and pepper. (See note 1)

Serve the fritters with the yoghurt dip and wedges of lemon and enjoy!