Coconut and Parmesan Crumbed Mushrooms

Ingredients

• 300 gr button mushrooms, stalks cut short and washed
• 4 tablespoons coconut flour OR plain cake flour if you wish
• 3 eggs, whisked
• 1 � cup finely grated parmesan
• 1 � cup desiccated coconut
• � cup fresh parsley, finely chopped
• salt and black pepper
• Oil for shallow frying
• 2 cups Banting mayonnaise
• 4 cocktail gherkins, grated fine
• 4 drops Tabasco sauce
• a squeeze of fresh lemon
• Chopped parsley to garnish

Directions

1. First off, rinse the mushrooms and set aside.
2. Transfer the flour into a bowl and set aside, as well as the egg. Mix the parmesan, coconut, parsley and seasoning in another bowl, set aside.
3. Heat the oil until hot. Dip the damp mushrooms in the flour, then cover with egg and lastly cover with coconut and parmesan crumbs. Shallow fry until golden brown. Remove and drain on kitchen paper.
4. For the tartar sauce; combine the mayonnaise, grated gherkins, Tabasco and lemon juice. Mix well and refrigerate.
5. Serve crumbed mushrooms with tartar sauce and garnish with chopped parsley. Serves four as a snack.