Mushroom & Wild Rice Fritters with Dill Sour Cream

This recipe was sponsored by SAMFA

Serves 4-6




1 shallot, minced

400g portabellini mushrooms, sliced

Salt and pepper to taste

2 cups cooked wild rice

2 eggs, beaten

½ cup flour

½ cup cheddar cheese, grated


For the sour cream sauce:

½ cup sour cream

1 tsp lemon zest

1 Tbsp lemon juice

2 Tbsp fresh dill, roughly chopped

Capers, for garish

Lime wedges, to serve

Fresh dill, for garnish

Fresh mint, for garnish




In a large pan over medium, heat a drizzle of olive oil and sauté the shallot until soft.

Add the mushrooms and season with salt and pepper. Cook until the mushrooms have lost most of their water and begin to brown. Remove from heat and set aside.


In a large bowl combine the wild rice, eggs, flour and cheddar. Mix well.

Add in the cooked mushrooms and mix.


Heat a drizzle of olive oil in a non-stick or cast iron pan.

Use a ⅓ cup measure to help scoop the fritter mixture into the pan in even quantities.

Do not move the fritter mixture for a few minutes to allow it to “set”.


Fry the fritters until golden brown on both sides.


While the fritters are cooking combine the sour cream, lemon zest, lemon juice and chopped dill. Mix well and set aside.


To serve the fritters, swish a small amount of sour cream sauce on a plate.


Place fritters on top and garnish capers, fresh dill and mint.

Serve with lime wedges.


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