Mushroom Cutlet
Crispy on the outside, tender and savory on the inside. These mushroom cutlets are packed with earthy mushrooms, potatoes, and aromatic spices, making them a perfect party appetizer or evening snack.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Mushrooms
- b.Boil the potatoes in salted water for 15-20 minutes, or until they are tender and can be easily pierced with a fork.
- c.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.
- d.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
Step 2
- a.Sauté the Mushroom Filling
- b.Heat 1 tablespoon of oil in a non-stick pan over medium heat.
- c.Add the finely chopped onions and sauté for 2-3 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
- e.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.
- f.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
Step 3
- a.Combine and Form the Mixture
- b.Transfer the cooked mushroom mixture to the bowl with the mashed potatoes.
- c.Add the chopped coriander leaves and the remaining salt. Mix everything thoroughly to form a uniform dough-like mixture.
- d.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
Step 4
- a.Shape and Coat the Cutlets
- b.In a shallow bowl, whisk the corn flour with 1/4 cup of water to create a thin, lump-free slurry.
- c.Spread the breadcrumbs evenly on a separate plate.
- d.Lightly grease your palms with oil. Divide the cooled potato-mushroom mixture into 12 equal portions.
- e.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.
- f.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
Step 5
- a.Shallow Fry to Perfection
- b.Heat the remaining oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when a breadcrumb dropped in sizzles immediately.
- c.Gently place 4-5 coated cutlets in the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
- e.Using a slotted spoon, remove the cutlets and place them on a plate lined with paper towels to drain excess oil.
- f.Repeat the process for the remaining cutlets.
- 6
Step 6
- a.Serve
- b.Serve the hot and crispy mushroom cutlets immediately with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mushroom mixture is completely dry. Any moisture will make the cutlets soggy and difficult to shape.
- 2Do not over-boil the potatoes, as they can become watery and prevent the cutlets from binding well.
- 3Always let the mixture cool completely before shaping the patties. A warm mixture is sticky and hard to handle.
- 4For an extra crispy coating, double-coat the cutlets: dip in slurry, coat with breadcrumbs, then repeat the process.
- 5Fry on a steady medium heat. Frying on high heat will brown the outside too quickly, leaving the inside undercooked.
- 6You can prepare and shape the cutlets ahead of time. Arrange them on a tray, cover with cling film, and refrigerate for up to 4 hours before frying.
Adapt it for your goals.
Cheesy Mushroom Cutlets
Add 1/4 cup of grated mozzarella or processed cheese to the potato-mushroom mixture for a gooey, cheesy center.
Vegetable Medley CutletsVegetable Medley Cutlets
Incorporate other finely chopped and sautéed vegetables like carrots, peas, and bell peppers along with the mushrooms.
Baked Mushroom CutletsBaked Mushroom Cutlets
For a healthier option, preheat your oven to 200°C (400°F). Arrange the coated cutlets on a baking sheet lined with parchment paper, spray with a little oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
Poha Coated CutletsPoha Coated Cutlets
Replace breadcrumbs with coarsely ground poha (flattened rice) for a different texture and an extra crunchy exterior.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a great source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, red blood cell formation, and maintaining a healthy nervous system.
Good Source of Potassium
Both potatoes and mushrooms provide a good amount of potassium, an important mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Provides Plant-Based Fiber
This recipe contains dietary fiber from mushrooms, potatoes, and onions, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Frequently asked questions
One serving of three mushroom cutlets contains approximately 245-260 calories, depending on the amount of oil absorbed during frying.