Mushroom fritters with herb curd

Ingredients for 4 servings:

• 800 g mushrooms
• 2 tbsp lemon juice
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp butter, for sautéing
• 4 eggs
• 150 g oat flakes, wholemeal
• 75 g flour (whole wheat flour)
• Salt
• pepper
• Chervil, chopped
• 5 tbsp oil
• 1 bunch of chives
• 1 bunch of parsley
• 250 g cream cheese
• 150 g yogurt (full-fat yogurt)
• 1 garlic clove(s), squeezed
• Tomato(s) – eighth for garnishing
• Basil for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion. Melt the butter and sauté the diced onion and crushed garlic, then let it cool. Dice the mushrooms and mix with the eggs, oats, and flour. Add the onion and garlic mixture and season with salt, pepper, and a little chervil. Let the batter swell for about 10 minutes. Heat oil in a pan and fry 8-10 pancakes one after the other until golden brown on each side. For the herb curd, wash and finely chop the chives and parsley, and mix with the curd and yogurt. Season with pepper and a little garlic. Serve the mushroom pancakes and herb curd on plates and garnish with tomato wedges and basil.