Kumara, Mushroom & Bacon Fritters
- 700g Mushrooms, quartered– White Button or Swiss Brown
- 500g Red Kumara, peeled and diced into 1cm chunks
- 250g Bacon, diced
- 250g Brown onion, diced
- 2 T Garlic, finely chopped
- 3 T Thyme, fresh or dried
- 4 Eggs
- ¾ C Flour
- 2 T Sweet Chilli
- Sauce Season with Salt & Pepper to taste
In a saucepan, add kumara and cover with salted cold water. Put over a high heat. Bring to the boil and cook for about 5 minutes until soft. Strain and cool.
Add a dash of cooking oil to another saucepan and heat oil. Add bacon, onion, garlic and thyme. Cook for 10 minutes, or until onion is soft, then add the mushrooms. Cook for 20 minutes until cooking liquid has evaporated. Remove from heat, cool, then add with the kumara in a bowl.
For the batter, whisk the eggs and flour until a thick, smooth consistency is formed. Add all ingredients together, along with the sweet chilli sauce. Mix.
Heat a fry pan over a medium to high heat. Add a dash of oil or butter, then spoon out the fritters and cook until golden brown.
Eat on their own or a side salad.
For a vegetarian option, replace the bacon with extra mushroom or other veggies.