- Submitted by Dahlia
(Mushroom Burger, Mushroom Hot dogs, Mushroom Koftas)
Today I am sharing a recipe that was taught to me by my dietician when we were working to lose my excess weight – Mushroom cutlet. Cutlets are usually party recipes, but mushroom cutlets carry the aura of being both a party recipe as well as a diet recipe. Almost all of us are familiar with mushrooms and their miraculous beneficial powers. Particularly, those who have read or heard a lot of fairy tales such as Alice in wonderland, three bears and even those who have played the super Mario brothers video game. We have seen mushrooms making someone bigger or acting as a shield against some dangerous monster. These are not just popular fictions but are symbolic representation of the actual health benefits of mushrooms. They truly can protect us from diseases and infections as they are full of amino acids, vitamins, minerals, amino acids, antibiotics and anti oxidants.
Mushrooms are extremely beneficial in reducing cholesterol levels. They provide us with lean proteins, have no cholesterol or fat and are very low in carbohydrates. This is the perfect combination that mushroom gives that help in losing weight. The fiber and certain enzymes in mushrooms also help in lowering cholesterol. Mushrooms are a good source of iron and over 90% of the nutritive iron value can be absorbed by the body which promotes the formation of red blood cells and keeps people functional at their full potential. Mushroom is extremely beneficial for diabetic individuals. They are known to contain certain compounds which help proper functioning of liver, pancreas and other endocrine glands, thereby promoting the formation of insulin and its regulation throughout the body. Mushroom is also a rich source of calcium and vitamin D. It is quite a rare combination as this vitamin is rarely present in any other vegetable. This vitamin facilitates the absorption and metabolism of calcium and phosphorous which is essential for the bone health. Mushrooms also contain natural antibiotics, which is similar to penicillin that inhibits microbial growth and other fungal infections. This array of nutrition benefits of mushroom along with egg white and vegetables, takes the nutritive quotient of the dish very high.
What could be a better way than eating healthy mushrooms in tasty and lip smacking cutlets? Mushroom cutlet takes only minimal ingredients and can be made in very little time. Enjoy this yummy, crisp, nutritive and wholesome Mushroom cutlet for an evening snack with tea or even dinner with a bowl of soup or even as a starter for any party or get together. Cheers!!
Recipe For Mushroom Cutlet
Preparation time: 20 minutes
Cooking time: 20 minutes
- Mushroom – 1/2 lb (200 gms packet or about 2 cups chopped)
- Potato – 1 big (cubed)
- Onion - 1/4 cup (1 medium finely chopped)
- Garlic - 3 cloves (minced)
- Green chilli - 1(finely chopped)
- Red chilli powder - 1/2 tsp
- Garam masala powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Egg - 1
- Sooji Rava (or Bread crumbs) – 1 cup (for coating)
- Coriander leaves - handful (finely chopped)
- Salt - to taste
- Oil – ¼ cup (for frying)
- Cook the cubed potatoes in a pressure cooker until soft. Mash it up and keep it ready. If you prefer to add other vegetables, cook that also until all the veggies are tender but firm.
- Finely chop all the vegetables - onion, garlic, green chilies, mushroom and coriander leaves. I like to crush everything together in my food processor. Today I also added some spinach leaves to my cutlets.
- Take all the chopepd vegetables in a bowl. Add turmeric powder, red chilli powder, garam masala, mashed potatoes, egg and salt.
- Mix everything together until well combined.
- Take a small portion of the prepared mixture and roll them between your palms to make a ball. Flatten it to get the shape of cutlet. Smoothen the edges to seal any cracks.
- Meanwhile spread a layer of rava or bread crumbs on a plate for coating. I have shown all my other cutlets using bread crumbs, so today I thought of using rava (semolina).
- Heat the oil in a pan for frying. Now take each cutlet, place it on the rava to coat all sides.
- Place the cutlets on the hot oil and fry until both sides are golden brown.
Detailed Steps to make Mushroom Cutlet
Pressure cook the cubed potatoes until soft. I haven't used other vegetables but if you are using, cook those too. Mah up the potatoes and keep aside.
Take the onion, green chilies and garlic in a food processor and crush it.
I also like to roughly chop the mushrooms and coriander leaves in the food processor. This can be chopped by hand too.
Take the crushed mushroom mixture in a bowl. Add boiled mashed potatoes, egg, turmeric powder, red chilli powder, garam masala and salt.
Mix everything well. Take a small portion and roll them between your palms to make a ball, then press to flatten and shape as cutlet.
Meanwhile spread a layer of rava or bread crumbs or crushed cornflakes on a plate for coating. Now take each cutlet, place it on the rava to coat all sides.
Heat some oil for shallow frying in a pan. Drop the rava coated cutlets in the hot oil and fry until its golden on both sides. You can also deep fry the cutlets.
Once both the sides are fried until golden brown, remove the cutlets on a paper towel to absorb excess oil. After that it is ready to be served.
- If the cutlet mixture becomes soggy, mix little maida or bread crumbs with the cutlet mixture to solve the problem.
Serving Mushroom Cutlets
- Serve the cutlets with ketchup, chilli sauce or any chutney.
- Make big cutlets and place in between buns along with lettuce, sauce etc.. to make Mushroom Burger.
- Make the cutlets in the shape of a sausage and make Mushroom Hot dogs.
More Mushroom Recipes