Serves: 2-3
Preparation time: 15minutes
Ingredients
- 2 tbs olive oil
- 200g button mushrooms, sliced
- 1/2 onion very finely chopped
- 2.5 cups self-raising flour, sifted
- Salt and ground black pepper
- 1/2 cup milk
- 1 egg, lightly beaten
- Pinch of lemon thyme leaves
- 1/2 cup flat leaf parsley leaves, finely chopped
- extra light olive oil, for shallow frying
- 1/2 tsp chilli flakes
- tzatziki dip, to serve
Instructions
Heat olive oil in a frying pan over high heat. Add mushrooms and onions. Cook, stirring often for 6
minutes or until liquid has evaporated. Transfer to a bowl. Set aside to cool completely.
Combine flour and salt and pepper in a large bowl. Whisk the milk and eggs in a jug with a
fork until well combined. Pour into the flour mixture and stir gently until smooth.
Add mushrooms, thyme and parsley. Stir gently to combine.
Add enough oil to a large non-stick frying pan to cover the base. Heat over medium heat until
hot. Drop heaped tablespoonfuls of mixture into pan. Cook for 3 minutes each side or until
golden and cooked through.
Serve at room temperature topped with a dollop of tzatziki dip.