Miso Mushroom Fritters (Gluten-Free)

Ingredients

• 1 large egg
• 1/2 cup (50g) parmesan cheese*
• 2 teaspoons white miso paste
• 2 teaspoons minced garlic
• 1/2 cup (75g) buckwheat flour*
• 2 tablespoons chopped parsley
• 3/4 cup almond milk or milk of choice
• 350 g (12.5oz) button mushrooms, thinly sliced into small pieces

Instructions

1. 1

   In a large bowl combine the egg, flour, cheese, garlic, miso paste, parsley and almond milk. Make sure the miso dissolves in the batter.

2. 2

   Add the mushrooms and mix together really well. Break up the mushrooms with the spoon so they are not too chunky.

3. 3

   Heat a large frying pan over a low to moderate heat and grease with olive oil. (I use olive oil spray).

4. 4

   Add a heaped scoop of the mixture (approximately 2 tablespoons) and drop in the frying pan. Flatten slightly with a fork/ spatula.

5. 5

   Cook the fritters for about 3-4 minutes on each side.

6. 6

   Serve with your favourite sauce and enjoy!