Mushroom Cutlet

Instructions

1. 1

   Prepare Potatoes and Mushrooms

   • Boil the potatoes in salted water for 15-20 minutes, or until they are tender and can be easily pierced with a fork.
   • Once boiled, drain the potatoes, let them cool slightly, then peel and mash them in a large bowl until smooth. Ensure there are no lumps.
   • While the potatoes are boiling, wipe the mushrooms clean with a damp cloth and chop them very finely. Finely chopping is key to prevent the cutlets from breaking apart.
2. 2

   Sauté the Mushroom Filling

   • Heat 1 tablespoon of oil in a non-stick pan over medium heat.
   • Add the finely chopped onions and sauté for 2-3 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their water and it completely evaporates. The mixture should be very dry.
   • Reduce the heat and add the spice powders: turmeric, red chilli, coriander, garam masala, and amchur. Stir and cook for 1 minute until fragrant. Turn off the heat.
3. 3

   Combine and Form the Mixture

   • Transfer the cooked mushroom mixture to the bowl with the mashed potatoes.
   • Add the chopped coriander leaves and the remaining salt. Mix everything thoroughly to form a uniform dough-like mixture.
   • Taste and adjust seasoning if needed. Let the mixture cool down to room temperature for at least 15 minutes. This step is crucial for easy handling and shaping.
4. 4

   Shape and Coat the Cutlets

   • In a shallow bowl, whisk the corn flour with 1/4 cup of water to create a thin, lump-free slurry.
   • Spread the breadcrumbs evenly on a separate plate.
   • Lightly grease your palms with oil. Divide the cooled potato-mushroom mixture into 12 equal portions.
   • Take one portion and shape it into a round or oval patty, about 1/2 inch thick. Ensure there are no cracks on the edges.
   • Carefully dip each patty into the corn flour slurry, allowing any excess to drip off. Then, gently coat it evenly with breadcrumbs on all sides.
5. 5

   Shallow Fry to Perfection

   • Heat the remaining oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when a breadcrumb dropped in sizzles immediately.
   • Gently place 4-5 coated cutlets in the hot oil, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the cutlets and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the process for the remaining cutlets.
6. 6

   Serve

   • Serve the hot and crispy mushroom cutlets immediately with mint chutney, tamarind chutney, or tomato ketchup.