2 tbsp olive oil
2 cups finely grated peeled Delta red kumara (easy to do in a food processor)
250g Brown Button Mushrooms, sliced
5 spring onions, finely sliced
1/2 cup chopped parsley
1 1/2 cups self raising flour
salt and freshly ground black pepper
3/4 cup milk
approximately 1/2 cup oil for frying
sweet chilli sauce to serve
Heat olive oil in a non-stick pan over a high heat.
Add the mushrooms and stir for 5-7 minutes until the liquid has evaporated.
Transfer to a large bowl and mix in the grated kumara, spring onions, parsley and flour.
Season generously with salt and freshly ground black pepper to taste.
In a separate bowl, whisk the eggs and milk together, then gently mix this into the vegetables.
Heat a large non-stick pan over medium-high heat with enough oil to cover the base and about 1 teaspoon of butter.
When sizzling, spoon in 2 - 3 fritters.
Pouring the mixture off the end of the spoon will result in nice round fritters.
Cook about 3 minutes then turn over and cook other side.
Keep warm in the oven while you cook the remainder of the fritters.
Serve warm with sweet chilli sauce or with a dip of your choice.