20 Sep Mushroom & Wild Rice Fritters with Dill Sour Cream
This recipe was sponsored by SAMFA
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.