250g DENNY Brown Mushrooms, sliced
2 spring onions, chopped
1 Tbsp thyme leaves
3 cups cooked wild / brown rice
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.