Fun Friday Meal Ideas

I am sharing with you some FUN Friday meal ideas from South African Mushroom Farmer’s Association – they have stacks of meal ideas with nutritious and gorgeous mushrooms. Whether you veg out with your favourite Netflix shows or catch-up the week’s recordings, here’s some nibbles to keep you satisfied.

Spiced Mushroom & Lentil Cakes with Raita Dipping Sauce


Lentil cakes:
1 Tbsp curry powder
1 medium onion, diced
4 cloves garlic, minced
400 g Portobello mushrooms, roughly chopped
1 cup brown lentils
2 cups cooked sweet potato (from ±6 baby sweet potatoes)
1 large egg
1/2 cup fresh coriander, roughly chopped
1 cup chickpea flour (or wheat flour)
Salt and pepper to taste
Olive Oil
Neutral vegetable oil, for frying

1 cup Greek style yogurt
1/4 cup finely diced cucumber, seeds removed
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
1 tbsp fresh chillies, minced
1 tbsp lemon juice
1/4 tbsp ground cumin
Salt and pepper to taste

For the raita:

  • Combine all the ingredients in a bowl. Whisk. Season well and set aside in the fridge for serving.

For the lentil cakes:

  • Rub sweet potatoes with olive oil and a pinch of salt. Make a few steam holes with a fork and roast them whole on a rack at180˚C until tender. Allow to cool and scoop out 2 cups of flesh.
  • Cook lentils in 3 cups of boiling salted water until very tender. Strain off all residual water and allow to cool.
  • In a large frying pan heat a drizzle of olive oil and fry the onion in the curry powder. Once tender add the garlic and cook until fragrant. Add the diced mushrooms and cook until they have released all their liquid and are beginning to brown. Remove from the heat.
  • Place lentils, sweet potatoes, egg, coriander and chilli in the bowl of a food processor. Pulse until well combined. Add the flour and mix again. Finally add the cooked mushroom mixture and pulse to bring everything together.

For a healthier lentil cake:
Preheat oven to 180˚C. Place them on a baking tray lined with baking paper. Bake for 15 minutes, flip them over and bake for another 15 minutes until golden brown.

For a crispy lentil cake:

  • Heat a few cms of neutral oil in a casserole. Dust lentil cakes in chickpea or wheat flour.
  • Fry lentil cakes until golden brown and crispyall over.
  • Drain on paper towel.

Serve lentil cakes hot with raita, fresh coriander and lime wedges.

Mushroom Popcorn

600 g baby button mushrooms
1 cup Panko bread crumbs
1 cup biltong dust
2 cup plain popcorn
2 tsp chilli flakes
1 lemon, zested
2 tbsp sesame seeds
4 tbsp hoisin sauce
4 tbsp soy sauce
Olive oil for frying


  • Blitz the popcorn in a food processor until you’ve made chunky crumbs.
  • Mix the panko, popcorn crumbs, biltong dust, chilli flakes, sesame seeds and lemon zest in a large mixing bowl and set aside.
  • In a non stick frying pan add a drizzle of olive oil and sauté the mushrooms until they release their water and begin to brown. Add the soy sauce and hoisin and roll them around to glaze each one. Allow the sauce to reduce and become sticky.
  • Toss the glazed mushrooms in the popcorn mix making sure each one is well coated.
  • Serve as a snack in jars or cones at a party or while watching your favourite tv show.

Beetroot Hummus with Warm Sesame Mushrooms

For the hummus:
800g can chickpeas, rinsed & drained
1 tsp bicarbonate of soda
4 medium beetroot, cooked (about 1 cup)
4 garlic cloves
2 heaped Tbsp tahini
2 Tbsp lemon juice
4 Tbsp olive oil
2 tsp ground cumin
Sea salt flakes

For the Mushrooms:
500 g portabellini mushrooms
2 garlic clove, minced
Olive oil
Sesame oil
2 Tbsp sesame seeds, mixed
Salt & pepper
Flatbread / pita to serve


To make the hummus: Put the chickpeas in a pot and cover with a few cm of water. Add the bicarbonate of soda and cook for 20 minutes until tender. Drain and rinse with cold water.
Combine all ingredients in a blender and blend until smooth. Add ice cold water if you do not have a strong blender and need more liquid.

To make the mushrooms: Place a large frying pan on high heat. Drizzle a little olive oil and sesame oil into the pan. Fry the mushrooms until almost golden brown and then add the garlic and season with salt and pepper. Cook for a further 2 minutes until the garlic is golden brown. Remove from the heat and sprinkle the mushrooms with mixed sesame seeds.

Top the hummus with the mushrooms and serve with toasted pita or flatbread.


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