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mushroom cutlet recipe | mushroom patties | veg mushroom cutlet

mushroom cutlet recipe with step by step photos – delicious cutlets made with mushrooms, mashed potatoes and spices.

now this is a really good recipe of a vegetarian mushroom cutlet. makes for excellent snack or starters or a party appetizer. you can also double the recipe easily.

i have been making mushroom cutlets for many years now, but never got a chance to update on the blog. the preparation takes some time as the mushrooms have to be cooked before and then added to the cutlet mixture.

i usually pan fry them, though you can also grill or bake them. they can be grilled on a grill pan or in the oven. just brush them with some oil and grill.

these mushroom cutlet or mushroom patties can also be added to burger buns. add some mayonnaise, sliced onions, tomatoes and lettuce and you are have yum burgers ready. you can also stuff them in wraps or rolls or serve them plain with a side sauce or chutney.

if you are looking for more tikki recipes then do check aloo tikki, vegetable cutlet, corn patties, ragda patties and aloo tikki chole recipe.

mushroom cutlet recipe card below:

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mushroom cutlet recipe | mushroom patties recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 
mushroom cutlet recipe - delicious cutlets or patties made with mushrooms, mashed potatoes and spices.
course: snacks
cuisine: goan
servings: 8 cutlets
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 medium to large potatoes OR 185 to 200 grams potatoes - boiled and mashed
  • 2 teaspoon oil for cooking mushrooms
  • 1 small onion OR 30 grams onions OR ¼ cup finely chopped onion
  • 1 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 3 to 4 medium garlic cloves and ½ inch ginger - crushed to a paste in mortar pestle
  • 2.25 to 2.5 cups chopped white button mushrooms OR 200 grams mushrooms
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder
  • 2 tablespoon besan (gram flour)
  • 1 to 2 tablespoon chopped coriander leaves or parsley leaves
  • salt as required
  • 1 to 2 tablespoon sooji (rava or cream of wheat)
  • 3 tablespoon oil for frying cutlets
how to make recipe
preparation for mushroom cutlet recipe:
  1. firstly boil or steam 2 medium to large potatoes (about 185 to 200 grams). you can cook potatoes in a pan or a pressure cooker. i usually steam them in a electric cooker or pressure cooker. 

  2. for pressure cooking, add 1.5 cups water and pressure cook for 5 to 6 minutes or 4 to 5 whistles on a medium flame. also add 1/4 tsp salt while pressure cooking. the potatoes should be completely softened and well cooked.

  3. drain the water and take the cooked potatoes in a mixing bowl. let them become warm. peel and mash them with a potato masher or fork. keep the mashed potatoes aside.
  4. when the potatoes are cooking, rinse or wipe 200 grams button mushrooms. chop them finely, but not very finely, as we want their chunky texture in the cutlets. keep aside.
  5. chop 1 small onion and keep aside.
cooking mushrooms:
  1. now heat 2 tsp oil in a pan.
  2. add 1/4 cup finely chopped onion.
  3. stir and saute the onions for two minutes.
  4. then add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  5. add the chopped mushrooms.
  6. on a medium flame saute the mushrooms. the mushrooms would release a lot of water first.
  7. continue to cook till all the water evaporates and the mixture becomes dry.
  8. lower the flame and then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder.
  9. mix the spices with the mushrooms.
  10. season with salt as per taste.
  11. keep the flame to low and add 2 tbsp besan or gram flour.
  12. mix the besan and saute for a minute stirring continuously. instead of besan, you can also use rice flour or corn starch. if using rice flour or corn starch, then add them at step 19 when the mixture has cooled down and mix well.
  13. switch off the flame. then add 1 to 2 tbsp chopped coriander leaves or parsley. mix again.
  14. now add this mushroom mixture to the mashed potatoes.
  15. mix everything very well. check the taste and add more salt or spices if required. allow this mushroom cutlet mixture to cool down. otherwise the mushroom patties absorb a lot of oil while cooking. 

  16. if not making immediately, you can also refrigerate or freeze for some hours, overnight or for 1 to 2 days.

preparing and frying mushroom cutlets:
  1. when the mushroom cutlet mixture has cooled down, make small to medium sized balls and flatten them. keep aside.

  2. take 1 tbsp rava (sooji or cream of wheat) in a plate. coat the mushroom patties with the rava. dust off the excess rava and keep aside.

  3. instead of rava you can also use bread crumbs or rice flour for coating. you can even make a paste of gram flour (besan). coat the mushroom patties in the gram flour paste and then coat them with rava or bread crumbs and then fry.

  4. heat 3 tbsp oil in a tawa or a frying pan. do use a thick bottomed pan or tawa.
  5. when the oil becomes medium hot, place the mushroom cutlets on it.

  6. when one side becomes crisp and golden, flip each cutlet and fry the other side.

  7. flip the mushroom cutlets once or twice to get a even colored golden crust and for even cooking.

  8. once done, remove mushroom cutlets and place them on paper kitchen towels to remove excess oil.

  9. serve mushroom cutlet hot or warm plain with a chutney or sauce. you can also make sandwiches, burgers or wraps with these mushroom cutlets


how to make mushroom cutlet recipe:

1. firstly boil or steam 2 medium to large potatoes (about 185 to 200 grams). you can cook potatoes in a pan or a pressure cooker. i usually steam them in a electric cooker or pressure cooker. for pressure cooking, add 1.5 cups water and pressure cook for 5 to 6 minutes or 4 to 5 whistles on a medium flame. also add ¼ tsp salt while pressure cooking. the potatoes should be completely softened and well cooked.

2. drain the water and take them in a mixing bowl. let them become warm. peel and mash them with a potato masher or fork. keep the mashed potatoes aside.

3. when the potatoes are cooking, rinse or wipe 200 grams button mushrooms. chop them finely, but not very finely, as we want their chunky texture in the cutlets. keep aside.

4. now heat 2 tsp oil in a pan. add ¼ cup finely chopped onions.

5. stir and saute the onions for two minutes.

6. then add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

7. add the chopped mushrooms.

8. on a medium flame saute the mushrooms. the mushrooms would release a lot of water first.

9. continue to cook till all the water evaporates and the mixture becomes dry.

10. lower the flame and then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder and ½ tsp garam masala powder.

11. mix the spices with the mushrooms.

12. season with salt as per taste.

13. keep the flame to low and add 2 tbsp besan or gram flour.

14. mix the besan and saute for a minute stirring continuously. instead of besan, you can also use rice flour or corn starch. if using rice flour or corn starch, then add them at step 19 when the mixture has cooled down.

15. switch off the flame. then add 1 to 2 tbsp chopped coriander leaves or parsley. mix again.

16. now add this mushroom mixture to the mashed potatoes.

17. mix everything very well. check the taste and add more salt or spices if required. allow this mushroom cutlet mixture to cool down. otherwise the mushroom patties absorb a lot of oil while cooking. if not making immediately, then you can also refrigerate or freeze for some hours, overnight or for 1 to 2 days.

making mushroom cutlets:

18. when the mushroom cutlet mixture has cooled down, make small to medium sized balls and flatten them. keep aside. instead of mixing everything, you can even make patties from the mashed potatoes and use the sauteed mushrooms as a stuffing.

19. take 1 tbsp rava (sooji or cream of wheat) in a plate. coat the mushroom patties with the rava. dust off the excess rava and keep aside. instead of rava you can also use bread crumbs or rice flour for coating. you can even make a paste of gram flour (besan). coat the mushroom patties in the gram flour paste and then coat them with rava or bread crumbs and then fry.

20. heat 3 tbsp oil in a tawa or a frying pan. do use a thick bottomed pan or tawa. when the oil becomes medium hot, place the mushroom cutlets on it.

21. when one side becomes crisp and golden, flip each mushroom cutlet and fry the other side.

22. flip mushroom cutlets once or twice to get a even colored golden crust and for even cooking.

23. once done, remove and place mushroom cutlet on paper kitchen towels to remove excess oil.

24. serve mushroom cutlet hot or warm plain with a chutney or sauce. you can also make sandwiches, burgers or wraps with these cutlets. i served mushroom cutlets with red chili garlic chutney.




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This post was last modified on June 13, 2017, 10:44 pm

    Categories Goan RecipesKids RecipesStarters & Snacks RecipesVegan Recipes