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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