Mushroom Cutlets

I have always loved mushrooms however during my growing up years they were not so easily available in our local market or the vegetable vendor. It was a premium item that was sometimes seen on the shelves of the local horticulture store (I forget the exact name) that got exotic veggies from Bangalore and sold them at a not so affordable rate so we usually stuck to the humble, local veggies. Mushrooms and paneer was something I would enjoy to the fullest while we ate out which wasn't much either. After I got married and the blog came into being I slowly started my experiments with it. White button mushrooms are the most popular and so they got cooked in various forms. From the Mushroom, Garlic & Celery Soup, Mushrooms in a Chilli Cashew Gravy, Mushroom Curry, Peas & Mushroom Kurma, Mushroom Masala to the hubby's experiment with Baked Portobello (large sized) Mushrooms, we have tried a lot of recipes and loved them too. However, until recently the little boy (who never experiments with new flavours) never liked them and would religiously pick them out of his food. So to get him to enjoy them, I started making these cutlets out of mushrooms. I used my own recipe for minced meat cutlets (link at the bottom of this post) and worked around creating something with mushrooms. He loved them! I never told him that there were mushrooms in the cutlets and so he would happily gobble them up. Just recently he saw me chopping the mushrooms and realised that they didn't taste so bad afterall. Now his face brightens up at the mention of mushrooms in any dish!

While the cutlets would always turn out delicious, they would never hold shape. This is one reason why the recipe didn't make its appearance on the blog. I must have modified this recipe at least 7-8 times before getting it right. 

Cutlets or tikkis are perfect for any occasion. You can serve them up as appetizers with some ketchup, dip or sauce or serve alongside rice and curry (or dal) to help spruce up your simple meal. Whichever way you plan to enjoy them do give this recipe a try and let me know how you like it! 

Liked this recipe? Do try these other cutlet recipes!
1. Fish Cutlets
2. Mince Meat Cutlets
3. Tuna Cutlets
4. Sardine & Potato Cutlets
5. Spinach Cutlets
6. Sabudana (Tapioca Pearls) Cutlet
7. Herbed Potato & Corn Tikkis

Mushroom Cutlets
Prep time: 15-20 mins | Frying time: 15 mins | Yield: 8 medium sized cutlets


1. Pressure cook the potato with a little salt for 5-6 whistles. Turn off the heat and let the cooker cool down to room temperature. As soon as the weight (whistle) loosens up, open the cooker and remove the potato (see if it is done or return it to the cooker and cook for another 2 whistles). Remove the potato as soon as the whistle loosens up or else it will absorb excess water and make your cutlet mixture soggy and hard to shape. Peel the skin, mash and keep aside.
2. Wash the mushrooms well and shake off excess water. Finely chop them, keep transfer to a kadai/pan and cook on full heat till almost all the water evaporates. Remove onto a plate.
3. Wipe the kadai using a kitchen tissue, heat the oil and fry the ingredients one after the other in this order for a few seconds each - green chillies, ginger, onions (fry till translucent), chopped coriander and mint leaves.
4. Reduce the heat, add the spice powders - pepper, cumin, garam masala, turmeric & amchur (or lime juice) and mix everything. Add the cooked mushrooms and salt to taste and give it a quick stir. Remove the pan from the heat.
5. When the mixture has cooled a bit, add the mashed potatoes and the bread crumbs and mix everything together. The mixture at this point should be soft but dryish. If it sticks to your palms like a paste then you won't be able to shape the cutlets or flip them while frying (they will crumble totally). So it's important to get your mixture right. Add more bread crumbs to adjust the texture.
6. Pinch out lemon sized portions of the mixture, roll into smooth, crack free balls and gently flatten them between your palms to form cutlets/patties. Coat with breadcrumbs or semolina
7. Heat sufficient oil in a frying pan and fry the cutlets till golden on both sides on a medium heat (maintain the heat of the oil as it will burn the cutlets quickly - we only need to brown them as the mixture is pre-cooked anyway)
8. Remove onto an absorbent kitchen tissue and serve hot as an appetizer with ketchup, dip or sauce of your choice or as an accompaniment to rice and curry/dal. 

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