|250 g||Denny Brown Mushrooms — sliced|
|2||spring onions — chopped|
|1 tbsp||fresh thyme|
|3 cup||wild rice — or brown rice|
|2 tsp||baking powder|
|sea salt flakes|
|olive oil — for frying|
|250 ml||double cream plain yoghurt|
|2 tbsp||fresh chives — finely chopped|
|1 tbsp||lemon juice|
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.