Fantastic little treats for appetizers packed full of goodness.I am sure this is one of the finger food that is finger licking good.
Finely chopped mushroom laced with mashed potatoes and spices.These are perfect appetizers and super easy to prepare. Mushroom cutlets are packed with great flavor. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.You can very well pan fry by drizzling some oil over a hot pan and arrange 3-4 at a time and cook in a medium flame both sides, until crisp. My mother always used to prepare cutlets this way.
When I used to come from school around 4 pm, my Mom makes some snack for me 🙂 totally for me. My sister is not crazy about food like me 😀 so it is totally for me. And I would just guess each day at the door from the smell each day. I totally miss it! I love you Amma (Mom). Mothers are the best in the creator’s 😀 hand.
Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti
Mushroom Cutlets
Author: Suganya Hariharan
Recipe type: Appetizer
Cuisine: Indian Fusion
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- Mushroom - White button - (You can use any variety) - 200 gm
- Cumin Seeds/ Jeera - 2 tsp
- Onion - ½ cup - finely chopped
- Fennel seeds - 2 tsp - crushed
- Green chilli - 3 medium sized, finely chopped
- Garlic - 3, finely chopped
- Ginger - 1 inch, finely chopped
- Potato - 2 medium sized.
- mint - 2 tbsp, finely chopped
- Coriander - 2 tbsp, finely chopped
- Pepper powder - 2 tsp.
- Salt - to taste
- Garam Masala - 1 tsp
- All purpose flour - 2 tbsp
- eggs , slightly beaten (or) all-purpose flour &water
- Breadcrumbs - 3 tbsp
- Vermicelli - 2 tbsp
- Oil - for deep frying and 1 tbsp for sauting.
Instructions
- Boil the potatoes, season with salt until tender. Then drain, peel and mash.
- Heat 1 oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, green chillies, ginger and garlic with little salt. Saute them till the onions becomes translucent.
- Add the finely chopped mushrooms now and saute they dry out all water and get cooked.
- Now add the mashed potato, mint, garam masala, fennel seeds, pepper powder and coriander to the pan. Mix well and switch off. Check for salt and add at the step according to your taste.
- Take the mushroom potato mixture, make it to small balls. Place in your hands, now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.
- Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.
- Place them into a baking sheet or a plate till you finish all. Keep it aside for 15 minutes if possible to make it dry for deep frying.
- If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.
- Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.
- Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides,until crisp.
2. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.
3. Adjust the quantity of chilis and black pepper powder according to your taste.
2. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.
3. Adjust the quantity of chilis and black pepper powder according to your taste.
Hey Suganya! This is my first visit — found you through FBC. These cutlets look delicious! I love mushrooms, and have never thought to use them like this — can’t wait to try it out. Hope you have a great long weekend! 🙂
Thank you Justine! Its great to receive comments from fellow blogger 🙂
this recipe looks so flavourful! can’t wait to give these cutlets a try 🙂
Thank you 🙂 Sure give a try and let me know!!!
Yum! These look amazing! I’m going to have to make them, they would be gluten free 🙂
🙂 sure 🙂 Let me know how it turns out 🙂 Thank u 🙂
This turned out great! I did not have fennel powder and it still turned out awesome:)
Thank you Maria 🙂