February 4, 2019


250g DENNY Brown Mushrooms, sliced

2 spring onions, chopped

1 Tbsp thyme leaves

3 cups cooked wild / brown rice

40g flour

2 tsp baking powder

3 XL free-range eggs

Sea salt flakes

Freshly ground black pepper

Olive oil for frying


250ml double cream plain yoghurt

2 Tbsp 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.



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Denny Mushrooms  
Klipheuwel Road



T: +27 21 976 3170

Denny Foods  
12 Barlinka Avenue



T: +27 23 614 2359