Packed with fibre from the black rice, these mushroom fritters are the perfect go-to when you’re looking for a quick snack or veggie-loaded lunch.
Ingredients
250 g Denny Brown Mushrooms® – sliced
2 spring onions – chopped
1 tbsp fresh thyme
3 cup wild rice – or brown rice
40 g flour
2 tsp baking powder
3 XL eggs
sea salt flakes
Black pepper
Olive oil – for frying
250 ml double cream plain yoghurt
2 tbsp fresh chives – finely chopped
1 tbsp lemon juiceMethod:
In a large sautée pan fry the mushrooms, spring onions and thyme until tender. Season well with salt and pepper.
Place the cooked rice into a large mixing bowl. Add the sauteed mushroom mix, flour, baking powder and a pinch of salt and pepper. Add whole eggs and mix well to form a thick batter.
Spoon the batter into a frying pan on medium-high heat drizzled with olive oil.
Fry them in batches until golden brown on both sides and cooked through.
In a small bowl, mix together the yoghurt, chives and lemon juice. Season.
Serve your fritters with a dollop of the yoghurt sauce and a squeeze of fresh lemon.
