Mushroom fritters

10 servings Prep: 15 mins, Cooking: 10 mins
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Packed with fiber from the black rice, these mushroom fritters are the perfect go-to when you're looking for a quick snack or veggie-loaded lunch.

By Independent Contributor October 04 2022
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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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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.

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