Recipe

Carrot & Potato Fritters on Mushroom

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Carrot & Potato Fritters on Mushroom

Tasty fritters served on a grilled portabello mushroom with lemon and garlic yoghurt.


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Ingredients to serve 2

  • 1 x potatoes - peel and grate coarsely
  • 1 x carrots - peel and grate finely
  • 1 tbsp x plain flour
  • 50g x mature cheddar - grate finely
  • 1 x eggs - beat
  • 1/2 x red onion - peel and chop finely
  • 4 x large brown mushrooms
  • 1/2 x tomato - cut into thin slices
  • 1/2 tub x plain yoghurt
  • 1/2 clove x garlic - crush, peel and chop finely
  • 1/2 x lemon - halve and juice
  • 4 leaves x spinach
  • paper towels, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 x potatoes - peel and grate coarsely
  • 2 x carrots - peel and grate finely
  • 2 tbsp x plain flour
  • 100g x mature cheddar - grate finely
  • 2 x eggs - beat
  • 1 x red onion - peel and chop finely
  • 8 x large brown mushrooms
  • 1 x tomato - cut into thin slices
  • 1 tub x plain yoghurt
  • 1 clove x garlic - crush, peel and chop finely
  • 1 x lemon - halve and juice
  • 8 leaves x spinach
  • paper towels, olive oil, salt & pepper (from your pantry)

Method

Step 1

Squeeze the excess liquid out of the grated potatoes. Then place the potatoes, carrots, flour, cheese, eggs and onion in a large bowl and mix well.

Step 2

Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. When the oil is hot, gently spoon in ¼ cup portions of fritter mixture into the pan. Cook for 5 minutes each side until golden and cooked through – turning only once. Remove, drain on paper towels and keep warm.

Step 3

Turn the grill on in the oven. Place the mushrooms on a baking tray. Remove the stems and drizzle with olive oil. Season with salt and pepper. Grill for about 5 minutes on each side until done.

Step 4

Mix the yoghurt, garlic and lemon in a bowl to make up the yoghurt dressing.

Step 5

To serve, divide the mushrooms between the plates and top each with a fritter, spinach leaf and slice of tomato. Add a dollop of lemon-garlic yoghurt dressing.

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