Since you mentioned that William loves green onions, give this a try (as long as he also likes mushrooms, that is).
Mushroom and Green Onion Fritters
Makes 22 small (1 heaping Tbsp) fritters
Ingredients:
Mushroom and Green Onion Fritters
Makes 22 small (1 heaping Tbsp) fritters
Ingredients:
- 2 tbs olive oil
- 14 Oz Swiss brown (a.k.a. Crimini or "Baby Portobello") mushrooms, sliced
- 2 Garlic cloves, crushed
- 1 1/3 Cups Self-raising flour, sifted
- 1 1/2 Tsp Ground coriander
- Salt and ground black pepper, to taste
- 2/3 Cup Milk
- 2 Eggs, lightly beaten
- 10 Green onions, thinly sliced
- Extra-light olive oil, for frying
- Mango chutney, to serve
- Heat oil in a medium frying pan over high heat.
- Add mushrooms and garlic and cook, stirring often, for 3 minutes or until just tender.
- Set aside to cool for 10 minutes.
- Combine flour, coriander, salt and pepper in a large bowl.
- Lightly whisk milk and eggs together in a jug.
- Gradually pour egg mixture into flour mixture, mixing constantly until smooth.
- Add mushrooms and green onions and stir gently to combine.
- Pour oil into a large frying pan to a depth of 1/4 inch and heat over medium heat until hot.
- Using 1 heaped tablespoon of mushroom mixture per fritter, spoon mixture into the hot oil.
- Cook fritters, in batches, for 3 minutes on each side or until golden and cooked through.
- Remove and set aside to drain on paper towel.
- Serve fritters immediately with mango chutney.
If blueberry muffins have blueberries in them, what do vegan muffins have?