Mushroom Cutlet

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, button or white- 1 packet
  • Potatoes, cooked large- 2
  • Oil- 1 tbsp for cooking and more for pan frying the patties
  • Cumin seeds- 1 tsp
  • Onion, chopped- 1 large
  • Salt- to taste
  • Ginger-Garlic paste- 1 1/2 tsp
  • Garam masala- 1/2 tsp
  • Chili powder- 3/4 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1/2 tsp
  • Cilantro, chopped- 1 handful
  • Semolina or bread crumbs- to coat the mushroom patties

Instruction

  • Cook the mushrooms in boiling water for 5 minutes till it starts to turn tender, drain the water and coarsely chop the mushrooms, keep aside.
  • Cook the potatoes in boiling water or in the microwave, keep aside.
  • Place a pan over medium heat, add oil, cumin seeds and saute for a second.
  • Add onions and little salt, let the onions turn tender.
  • Add ginger-garlic paste, saute for a minute.
  • Add the cooked chopped mushrooms followed by garam masala, chili powder, fennel powder and coriander powder.
  • Combine everything well, and let cook for sometime. Let all the water dry out.
  • Sprinkle the cilantro over it and give it a mix.
  • Add the cooked potatoes and mash it 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 sometime.
  • Make medium sized patties out of the mixture, keep aside.
  • Heat a frying pan, add 4-5 tbsp of oil in it.
  • Coat the mushroom patties with semolina or bread crumbs.
  • Place it on the oil and pan fry it till both sides turn golden brown.
  • When you flip over, be very gentle so that the patties won’t fall apart.
  • Transfer on 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, button or white- 1 packet
  • Potatoes, cooked large- 2
  • Oil- 1 tbsp for cooking and more for pan frying the patties
  • Cumin seeds- 1 tsp
  • Onion, chopped- 1 large
  • Salt- to taste
  • Ginger-Garlic paste- 1½ tsp
  • Garam masala- ½ tsp
  • Chili powder- ¾ tsp
  • Fennel powder- 1 tsp
  • Coriander powder- ½ tsp
  • Cilantro, chopped- 1 handful
  • Semolina or bread crumbs- to coat the mushroom patties
Instructions
  1. Cook the mushrooms in boiling water for 5 minutes till it starts to turn tender, drain the water and coarsely chop the mushrooms, keep aside.
  2. Cook the potatoes in boiling water or in the microwave, keep aside.
  3. Place a pan over medium heat, add oil, cumin seeds and saute for a second.
  4. Add onions and little salt, let the onions turn tender.
  5. Add ginger-garlic paste, saute for a minute.
  6. Add the cooked chopped mushrooms followed by garam masala, chili powder, fennel powder and coriander powder.
  7. Combine everything well, and let cook for sometime. Let all the water dry out.
  8. Sprinkle the cilantro over it and give it a mix.
  9. Add the cooked potatoes and mash it using a wooden spoon and combine well into the mixture.
  10. Taste and add salt if needed. Remove the pan from the heat.
  11. Let the mixture cool down for sometime.
  12. Make medium sized patties out of the mixture, keep aside.
  13. Heat a frying pan, add 4-5 tbsp of oil in it.
  14. Coat the mushroom patties with semolina or bread crumbs.
  15. Place it on the oil and pan fry it till both sides turn golden brown.
  16. When you flip over, be very gentle so that the patties won't fall apart.
  17. Transfer on a paper towel, serve with tomato ketchup.
  18. You could even make sandwich or burgers using these patties.

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