Mushroom Cutlet
Crispy golden cutlets packed with spiced mushroom filling. A delicious tea-time snack from Indian kitchens that combines finely chopped mushrooms with mashed potatoes, aromatic spices, and fresh herbs. These pan-fried beauties are crunchy on the outside, soft and flavorful on the inside — perfect with ketchup or mint chutney.
For 4 servings
- prep · ~15 min
Boil and mash the potatoes.
Boil the potatoes until fork-tender. Peel and mash them smooth in a large mixing bowl. Set aside.
- saute · ~15 min
Cook the mushroom filling.
1.Heat 1 tablespoon oil in a pan over medium heat.2.Add chopped onion and sauté until translucent (3-4 min).3.Add grated ginger, minced garlic, and green chili. Sauté until fragrant (1 min).4.Add chopped mushrooms, turmeric powder, red chili powder, cumin powder, and salt.5.Cook until mushrooms release water and dry out completely (6-8 min).6.Sprinkle garam masala, mix well, and turn off the heat.TIPDry the mushroom mixture completely — any moisture will make the cutlets break while frying. - mix · ~2 min
Form the cutlet mixture.
Add the cooked mushroom mixture and chopped coriander leaves to the mashed potatoes. Mix everything into a smooth, firm dough-like mixture. Taste and adjust salt if needed.
- prep · ~5 min
Shape the cutlets.
1.Divide the mixture into 8 equal portions.2.Shape each portion into a round or oval patty about ½-inch thick.3.Keep all shaped cutlets on a plate ready for coating. - prep · ~1 min
Prepare the coating station.
In a small bowl, whisk all-purpose flour with water to make a smooth, thin slurry. Spread breadcrumbs on a flat plate.
- prep · ~5 min
Coat the cutlets.
Dip each cutlet in the flour slurry, letting excess drip off. Immediately roll it in breadcrumbs, pressing gently so crumbs stick evenly on all sides. Repeat for all cutlets.
TIPFor extra crispy cutlets, double-coat: dip in slurry and breadcrumbs a second time. - fry · ~10 min
Pan-fry until golden and crisp.
1.Heat remaining 3 tablespoons oil in a wide pan over medium heat.2.Place 4 cutlets in the pan and fry until golden brown (3-4 min per side).3.Flip carefully and fry the other side until crisp and evenly browned.4.Repeat with remaining cutlets, adding a little more oil if needed.TIPDon't crowd the pan — fry in batches for the crispiest crust. - serve
Drain and serve hot.
Transfer fried cutlets to a paper-towel-lined plate to drain excess oil. Serve immediately with ketchup or mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze excess moisture from cooked mushrooms before mixing to prevent soggy cutlets.
- 2Chill the shaped patties for 15 minutes before coating to help them hold shape during frying.
- 3Use a flat spatula to gently press cutlets while frying for even browning and crispness.
- 4Boil potatoes a day ahead and refrigerate; chilled potatoes mash more evenly and bind better.
- 5Replace breadcrumbs with crushed cornflakes for an extra-crunchy coating variation.
- 6If the mixture feels too sticky, dust your palms with a little oil while shaping patties.
Adapt it for your goals.
Baked
Instead of pan-frying, brush coated cutlets with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway — a lower-fat option that still yields a golden crust.
cheese stuffedCheese-stuffed
Place a small cube of mozzarella or processed cheese in the centre of each patty before shaping for a gooey, indulgent centre when bitten into.
gluten freeGluten-free
Use gluten-free breadcrumbs or crushed rice flakes for coating, and substitute all-purpose flour with rice flour or chickpea flour in the slurry.
veganVegan
The recipe is already vegan as written — no dairy or eggs are used, making it suitable for plant-based diets without any changes.
Why this is on our healthy list.
Rich in Dietary Fiber
Mushrooms and potatoes both provide fiber that supports healthy digestion and promotes a feeling of fullness.
Good Source of B Vitamins
Mushrooms contain B vitamins like riboflavin and niacin, which help convert food into energy and support skin health.
Low in Saturated Fat
This recipe uses only a modest amount of oil for pan-frying, keeping saturated fat low compared to deep-fried snacks.
Naturally Gluten-Free Option
The base filling is gluten-free, and with simple swaps for the coating it can be made fully gluten-free for sensitive diets.
Frequently asked questions
Likely the mushroom mixture was not dried enough or the potatoes were too moist; cook mushrooms until all water evaporates and use floury potatoes for better binding.
