Mushroom Cutlet Recipe- Pan Fried Healthy Mushroom Patties

Mushroom cutlets, a healthy meat alternative…

Towards my strenuous effort to cut down on poultry consumption and including more veggies in my diet, I’v been experimenting with different veggies lately. I am glad that we have potatoes, cauliflower, mushrooms and lentils which make a good substitute for meat in many recipes. All of them are quite healthy and gives you a full feeling.

When it comes to mushrooms, there are a bunch of varieties to try out. I love almost all kinds of mushrooms, each one has its own characteristics and a distinct flavor. I love the incredibly soft texture of oyster mushrooms, the crisp texture of oyster mushrooms, the wild and tough texture of the shitake mushrooms, the subtle and gentle flavor of the white mushrooms. It’s hard for me to pick a least favorite among mushrooms.

I love cutlets and often make with chicken and tuna, so this time I tried with mushrooms. It was really delicious and while eating it I didn’t get the feeling that I am actually eating a veggie cutlet. It had the meaty texture and after enjoying I had a healthy feeling.

Mushroom Cutlet

Ingredients:

  • Mushrooms, chopped- 2 cups
  • Potatoes – 2, medium-sized
  • Oil- 1 tbsp for cooking and more for pan-frying the patties
  • Cumin seeds- 1 tsp
  • Onion, chopped- 1, large sized
  • Ginger-Garlic paste- 1 1/2 tsp
  • Garam masala- 1/2 tsp
  • Chili powder- 3/4 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tsp
  • Cilantro, chopped- 1/4 cup
  • Bread crumbs- to coat the mushroom patties
  • Salt- 1 1/2 tsp

Instruction

  • Cook the potatoes submerged in water or in the microwave till they turn fork-tender, keep aside.
  • Place a pan over medium heat. Add 1 tbsp oil, cumin seeds; saute for a few seconds.
  • Add onions and 1/4 tsp salt, let the onions turn translucent.
  • Add ginger-garlic paste, saute for a minute.
  • Add the chopped mushrooms followed by garam masala, chili powder, fennel powder, coriander powder, and salt.
  • Combine everything well, and let cook for 5 minutes. Let all the water dry out.
  • Add cilantro and give it a mix.
  • Add the cooked potatoes and mash using a wooden spoon and combine well into the mixture.
  • Taste and add salt if needed. Remove the pan from the heat.
  • Let the mixture cool down for some time.
  • Make medium-sized patties out of the mixture, keep aside.
  • Heat a frying pan, add 4 to 5 tbsp of oil.
  • Coat the mushroom patties with bread crumbs.
  • Place patties on the pan, pan-fry till both sides turn golden brown.
  • When you flip over, be very gentle so that the patties won’t fall apart.
  • Transfer to a paper towel, serve with tomato ketchup.
  • You could even make sandwich or burgers using these patties.

 

Mushroom Cutlet
 
Author:
Recipe type: snack
Cuisine: Indian
Ingredients
  • Mushrooms, chopped- 2 cups
  • Potatoes- 2, medium sized
  • Oil- 1 tbsp for cooking and more for pan-frying the patties
  • Cumin seeds- 1 tsp
  • Onion, chopped- 1 large
  • Ginger-Garlic paste- 1½ tsp
  • Garam masala- ½ tsp
  • Chili powder- ¾ tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tsp
  • Cilantro, chopped- 1 handful
  • Bread crumbs- to coat the mushroom patties
  • Salt- 1½ tsp
Instructions
  1. Cook the potatoes submerged in water or in the microwave till they turn fork-tender, keep aside.
  2. Place a pan over medium heat. Add 1 tbsp oil, when oil turns hot add cumin seeds; saute for a few seconds.
  3. Add onions and ¼ tsp salt, let the onions turn translucent.
  4. Add ginger-garlic paste, saute for a minute.
  5. Add the chopped mushrooms followed by garam masala, chili powder, fennel powder, coriander powder and salt.
  6. Combine everything well, and let cook for sometime. Let all the water dry out.
  7. Add cilantro and give it a mix.
  8. Add the cooked potatoes and mash using a wooden spoon and combine well into the mixture.
  9. Taste and add salt if needed. Remove the pan from the heat.
  10. Let the mixture cool down for sometime.
  11. Make medium sized patties out of the mixture, keep aside.
  12. Heat a frying pan, add 4 to 5 tbsp of oil.
  13. Coat the mushroom patties with bread crumbs.
  14. Place patties on the pan, pan fry till both sides turn golden brown.
  15. When you flip over, be very gentle so that the patties won't fall apart.
  16. Transfer to a paper towel, serve with tomato ketchup.
  17. You could even make sandwich or burgers using these patties.

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