Ingredients
180g shortcut bacon, diced
250g button mushrooms, sliced
2 cloves garlic, crushed
4 cups cold cooked brown rice
1/3 cup chopped flat-leaf parsley
4 spring onions, thinly sliced
5 eggs, lightly beaten
2 tablespoons wholemeal flour
1 cup low fat Greek yoghurt

Method
1. In a non-stick frying pan over high heat, cook bacon, stirring for 4 minutes. Add mushrooms and garlic. Cook for 3–4 minutes, until mushrooms are golden. Remove from heat and set aside to cool.
2. In a large bowl, combine bacon mixture, rice, parsley, onions, eggs and flour. Season to taste.
3. In a non-stick frying pan over medium heat, spoon 1/4 cup of mixture per fritter and cook for 3 minutes each side, until golden. Continue with remaining batter until complete. Serve fritters with yoghurt.

Download the Crispy Bacon and Mushroom Fritters PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.