MUSHROOM FRITTERS
MAKES ABOUT 12-14 FRITTERS / PREPARATION: 20 MINS / COOKING: 30 MINS
The perfect way to use up leftover mushrooms. For these fritters we make a vegetable mixture similar to those used in chilli bites. Serve the fritters as a side dish, snack or on burger buns instead of beef patties.
FRITTERS
30ml (2T) olive oil
1 onion, sliced
15ml (1T) butter
250g mixed mushrooms, coarsely chopped
200g baby or ordinary spinach, chopped
handful of fresh coriander, chopped
2-4 green chillies, chopped
375ml (1½c) coleslaw mixture
2 eggs, whisked
500ml (2c) self-raising flour
15ml (1T) roasted masala
5-10ml (1-2t) toasted cumin seeds
5ml (1t) salt
water
DIPPING SAUCE
250ml (1c) plain full-cream yoghurt
15ml (1T) lemon juice
pinch each of ground cumin and ground coriander
15ml (1T) chopped fresh mint or 2,5ml (½t) dried mint
salt
TO FINISH
oil, for shallow-frying
baby spinach or
fresh herbs, to serve (optional)
1 Fritters Heat half the oil in a large pan and fry the onion until golden brown and cooked. Transfer from the pan to a deep mixing bowl.
2 Heat the rest of the oil with the butter in the same pan and fry the mushrooms until done. Add to the onion.
3 In a separate bowl, add the spinach, coriander, chillies and coleslaw and mix gently. Stir in the eggs.
4 In another bowl, combine the selfraising flour, masala, cumin and salt. Add to the vegetable mixture and mix well. Add water as needed to form a wet mixture.
5 Dipping sauce Combine all the ingredients well.
6 To finish Heat a little oil in a large pan and add small heaps of the fritter mixture to the pan. Flatten into patties.
7 Fry until crispy on one side, then carefully turn over and fry the other side until all the fritters are set and cooked. Remove from the pan and repeat with the rest of the mixture.
8 Serve with the dipping sauce and spinach or fresh herbs (if using).