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Mushroom, Kumara and Bacon Fritters


  • 700gm white button or swiss brown mushrooms, quartered
  • 500 gms kumara, peeled,
  • 1cm diced 250gm bacon, finely chopped
  • 250gm onion, finely chopped
  • 2 tbsp garlic, finely diced
  • 3 tbsp fresh thyme, finely chopped
  • 4 eggs
  • 3/4 cup flour
  • 2 tbsp sweet chilli sauce
  • S&P
  • Cooking oil and butter


  • In a saucepan add diced kumara and cover with salted cold water and put over high heat.
  • Bring to boil and cook for about 5 minutes until soft. Drain and cool.
  • Bring another saucepan to the heat, add a little cooking oil, when hot, add bacon, onion, garlic and thyme.
  • Cook for 10 mins until the onion is soft before adding the mushrooms.
  • Cook for 20 mins until cooking liquid has evaporated.
  • Remove from heat, cool, then place in a bowl with kumara

For the batter:

  • Whisk the eggs and flour to a thick smooth consistency.
  • Pour over mushroom and kumara mix, add chili sauce and season
  • To cook, heat up the griddle top of your BBQ to medium heat.
  • Add a little oil and butter then spoon out the fritters.
  • Cook until golden one side and turn.
  • Keep warm until all are cooked.


Serving suggestion: on their own with a small salad, with salsa, poached eggs and hollandaise. Omit bacon and add 250gm more mushroom for a vegetarian option.

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