Mon, 19 March 2018
Ingredients:
1 x Flat cap/Portabello mushroom (sliced )
5 x Tablespoons Rapeseed Oil
50g Plain Flour
100g Glutenfree Breadcrumbs
2 x Eggs
100ml Milk
Salt and Pepper
60g Mixed Salad
Garlic Mayonnaise:
6 Tablespoons of good quality Mayonnaise
1 Clove Garlic, Crushed
20g Fresh Chives, Diced
2 xTabledpoons Water
Method:
1. Clean mushrooms with tea towel and slice
2. Place sliced mushrooms into the seasoned plain flour ensuring they're fully coated with the flour
3. Mix milk and eggs together and place floured mushrooms into mix to coat fully
4. Remove mushroom slices from egg mix and place mushroom slices into seasoned breadcrumbs
5. When mushrooms are fully coated in the breadcrumbs place on plate and set aside
6. Heat frying pan and place rapeseed oil into hot pan
7. Once oil is hot, place breaded mushrooms into oil and cook till golden crisp.
8. Cook in pan for 3/4 mins on each side until golden brown and drain on kitchen paper to remove any excess oil
9. In a separate bowl; mix mayo, water, garlic and chopped chives into bowl and blitz or whisk till combined
10. To serve place salad into center of serving plate, add 5 pieces of hot mushroom fritters on top of salad and drizzle over some garlic mayonnaise.
