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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
Prepare Potatoes and Mushrooms
Sauté the Mushroom Filling
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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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 248.11 calories per serving with 7.54g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Combine and Form the Mixture
Shape and Coat the Cutlets
Shallow Fry to Perfection
Serve
Add 1/4 cup of grated mozzarella or processed cheese to the potato-mushroom mixture for a gooey, cheesy center.
Incorporate other finely chopped and sautéed vegetables like carrots, peas, and bell peppers along with the mushrooms.
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.
Replace breadcrumbs with coarsely ground poha (flattened rice) for a different texture and an extra crunchy exterior.
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.
Both potatoes and mushrooms provide a good amount of potassium, an important mineral that helps regulate blood pressure, fluid balance, and nerve signals.
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.
One serving of three mushroom cutlets contains approximately 245-260 calories, depending on the amount of oil absorbed during frying.
Mushroom cutlets can be a moderately healthy snack. Mushrooms are low in calories and rich in vitamins. However, since these are shallow-fried, they do contain added fats. For a healthier version, you can bake or air-fry them.
Yes, you can. Replace the regular breadcrumbs with gluten-free breadcrumbs or coarsely ground oats or poha (flattened rice). Ensure your corn flour is also certified gluten-free.
Cutlets usually break for two main reasons: excess moisture in the mixture or not enough binder. Ensure your sautéed mushroom mix is completely dry and the boiled potatoes are not watery. If the mixture still feels too loose, you can add a tablespoon of breadcrumbs or roasted gram flour (besan) to help it bind.
Store leftover fried cutlets in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to regain their crispiness. Avoid reheating in a microwave as they will become soggy.