Name: Mushroom fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings
Cuisine: Main
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 juice

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Ingredients (13)

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 juice

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Method:

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.