Mushroom Kumara & Bacon Fritters
700g Meadow Mushrooms White Button or Swiss Brown - quartered
500g Sweet As! Red Kumara - peeled and 1cm dice
250g bacon - small dice
250g onion - small dice
2 tbsp garlic - finely diced
3 tbsp fresh thyme - finely chopped
4 eggs
¾ cup flour
2 tbsp sweet chilli sauce
salt & black pepper to taste
cooking oil & butter
In a saucepan add diced kumara and cover with salted cold water and put over high heat. Bring to boil and cook for about 5 minutes until soft. Strain and cool.
Bring another saucepan to the heat, add a little cooking oil, when hot, add bacon, onion, garlic and thyme. Cook for 10 minutes until the onion is soft before adding mushrooms. Cook for 20 minutes until cooking liquid has evaporated. Remove from heat, cool then place in a bowl with kumara.
For the batter whisk the eggs and flour to a thick, smooth consistency. Pour over mushroom and kumara mix add chilli sauce and season. To cook heat up the griddle top of your BBQ to medium heat. Add a little oil and butter then spoon out the fritters. Cook until golden one side and turn. Keep warm until all are cooked.
Serving suggestion: on their own with a small salad, with salsa, poached eggs and Hollandaise. Omit bacon and add 250gm more mushrooms for a vegetarian option.
Serves 4.
Recipe by Al Brown
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