Greek-style mushroom fritters
Manitarokeftedes me Skorthalia (mushroom fritters with garlic dip)
This is a nice little starter:
10 mushrooms, peeled; cumin; salt; pepper
Finely chop mushrooms and mix with spices. Leave for about 1h for the salt to bring out the juices.
Handful fresh breadcrumbs; 1 small onion; oil; rosemary or thyme; up to ½ cup flour; 2 eggs, beaten
Fry the onion until soft, add herbs towards the end to release flavour. Mix onion and bread into the mushrooms, stir in eggs and bind with enough flour to give a floppy consistency.
Heat pan and fry batches of a few heaped tablespoons at a time, flattening out the patties, until slightly browned on both sides. Serve piping hot with the garlic dip:
5 slices stale white bread, crusts removed; 2-3 cloves garlic, crushed with salt; 50 ml extra virgin olive oil; 1 TB lemon juice; 1 TB ground almonds; pepper; water
Soak bread in water 2 minutes and squeeze out liquid. Mix in remaining ingredients and adjust texture with a little water.
Denni