Mushroom Cutlet
Recipe type: snack
Cuisine: Indian
  • 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
  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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at