700gm Meadows White Button or
Swiss Brown Mushrooms (quartered)
500gms Kumara (peeled, 1cm dice)
250gm Bacon (small dice)
250gm Onion (small dice)
2 Tbl Garlic (finely diced)
3 Tbl Fresh Thyme (finely chopped)
4 eggs
¾ Cup Flour
2Tbl Sweet Chilli Sauce
Salt & Fresh Black Pepper
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 6
*Prepared especially for Meadows by Celebrity Chef Al Brown.
Download all five THE TASTE OF SUMMER WITH MEADOWS recipes.
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