Mushroom Cutlet Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are soft and mash them.
• STEP 2.Heat oil in a pan and saut茅 onions until they turn translucent.
• STEP 3.Add chopped mushrooms, ginger-garlic paste, and spices. Cook until mushrooms are tender.
• STEP 4.Mix the mashed potatoes with the mushroom mixture and shape them into cutlets.
• STEP 5.Dip the cutlets in beaten egg and coat them with breadcrumbs.
• STEP 6.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 7.Serve hot with ketchup or mint chutney.

Cooking Tips

• Make sure to squeeze out any excess water from the mushrooms before adding them to the mixture.
• You can also add finely chopped green chilies for an extra kick of spice.
• If you prefer a vegan version, you can skip the egg and use a mixture of cornflour and water to coat the cutlets.

Storage and Serving

• Mushroom cutlets are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the cutlets in a preheated oven at 180掳C (350掳F) for about 10 minutes or until heated through.