Mushroom & Wild Rice Fritters with Dill Sour Cream

There are so many things you can do with mushrooms. They add heaps of umami flavour and texture to meals. Be it added to breakfast or big casseroles, they always give something extra to your food. However, they also go perfectly well with snack food or sides for bigger meals. Mushroom & Wild Rice Fritters with Dill Sour Cream are a perfectly good snack or side to any meal.

Mushroom & Wild Rice Fritters with Dill Sour Cream are cheesy, crunchy and tangy, giving you a whole journey of goodness. This recipe combines a few small cooking processes but it still takes a very short time to create the golden goodness that is these fritters. The homemade sour cream sauce combines sour cream, dill, lemon juice and capers to add some tangy freshness to cut through the richness of fried fritters. You’ll be very surprised at how well these mushroom fritters balance out with the sauce.

Mushroom & Wild Rice Fritters with Dill Sour Cream are great as a snack or side dish at your next braai. Give them a go!

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Mushroom & Wild Rice Fritters with Dill Sour Cream Recipe

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Recipe by South African Mushroom Farmers’ Association Course: Sides, snackCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Resting Time

20

min

Total time

45

minutes

Ingredients

• 400 g portabellini mushrooms, sliced

• 1 shallot, minced

• 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 garnish

• lime wedges, to serve

• fresh dill, for garnish

• fresh mint, for garnish

Method

• 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.

Notes

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