We can all benefit from adding extra serving of veggies and ‘shrooms into our daily meals. Doing so not only boosts our nutrient and fibre intake, it is also more sustainable and beneficial for the planet.
Mushrooms – used here instead of the bun – are a great source of Vitamin D, especially if you let them sunbake in noon winter sun for 60 minutes before using! Sweet potatoes work wonders in helping to keep you regular and are nutritionally at their best when consumed with a little fat, they are great for the skin, too.
Leftover fritters, and there will be about 6, can be stored in the fridge, enjoyed with a poached egg or eaten as a snack straight out of the fridge. If you can’t find pomegranate seeds, something like the Confetti Salad would also work a treat as a topping.
- 1 small (200g) sweet potato
- 1 egg
- 3 stems (12 sprigs) fresh coriander
- 50g goat's cheese (optional)
- olive oil
- 4 palm-sized flat Portobello mushrooms
- sea salt flakes
- 1 teaspoon dried thyme
- 2 tablespoons cream cheese or thick coconut yoghurt
- 2 tablespoons pomegranate seeds
- Grate the sweet potato or process in a small bowl of a food processor until finely chopped. Add egg finely chopped coriander stalks and half the leaves, reserve the remaining leaves for serving. Add goat’s cheese, if using, and mix well.
- Preheat oven-grill to hot.
- Heat a little oil in a large pan set over medium heat, spoon about ¼ cup per fritter into the pan, flatten lightly with a spatula and cook, in batches, for 4-5 minutes on each side.
- Line a baking tray with baking paper. Place mushrooms stem side up on the tray. Drizzle each with 1 teaspoon olive oil, sprinkle with salt and thyme. Grill for 5-7 minutes.
- Remove the mushrooms from the oven. Transfer two to two plates. Top each with a tablespoon of cream cheese or yoghurt, 1-2 corn fritters, coriander leaves and pomegranate seeds. Serve with the remaining mushroom placed stem-side down on top.