There are all kinds of cutlets in this world but the mushroom cutlet stands alone. It offers so much in a tiny package. Mushroom cutlets are not only tasty, but also come with a unique texture that is chewy and fun to eat. The mushroom cutlet also has a lot of health benefits that make it a must have in your cooking repertoire.
Packing this for lunch? Make sure you carry it in an insulated lunchkit or storage container.
Health Benefits
This unique cutlet is full to the brim with tasty and healthy mushrooms. Mushrooms have many health benefits that make them great meat substitutes for vegetarians. Mushrooms are rich in lean proteins, fiber and enzymes that help lower cholesterol by balancing LDL (bad cholesterol) and HDL (good cholesterol) levels. The fiber and enzymes work in tandem to reduce the risk of cardiovascular diseases.
Ingredients
g mushrooms – wiped clean and chopped: 400
cup sliced onions: 1
tbsp oil: 2
tsp cumin seeds: 1
tsp ginger – chopped finely: 2
cup potatoes – boiled and mashed: 1
tsp coriander powder: 2
tsp amchoor: 2
tsp salt: 1 1/2
tsp green chillies – chopped finely: 2
eggs – slightly beaten: 2
cup refined flour: 1/2
Dried bread crumbs to coat the cutlets
oil
How To Make Mushroom Cutlet
- Heat 2 tbsp of oil and splutter cumin and ginger. Add mushrooms and stir over high heat to remove excess moisture.
- Add the coriander powder, amchoor, salt, and chillies.
- Turn around a few times and shut off the heat.
- Mix in the potato once cooled.
- Form into round or oval cutlets.
- Dust the cutlets with refined flour glaze them with eggwash, coat with the crumbs.
- Again dip the crumb-coated cutlet pieces into eggwash and bread crumbs.
- Deep-fry the cutlets until golden brown.
- Enjoy mushroom cutlets with your favorite condiment on the side.
Trivia
Like human skin, mushrooms produce vitamin D upon sunlight exposure.
There are over 200 types of "magic mushrooms"!