Ingredients:

• Oyster mushrooms – 200g, finely chopped

• Potato – 2 medium, boiled & mashed (for binding)

• Onion – 1 small, finely chopped

• Green chili – 1, finely chopped (optional)

• Ginger-garlic paste – 1 tsp

• Coriander leaves – 2 tbsp, chopped

• Garam masala – ½ tsp

• Red chili powder – ½ tsp

• Turmeric powder – ¼ tsp

• Salt – to taste

• Bread crumbs – ½ cup (for coating)

• Corn flour slurry (2 tbsp corn flour + 3 tbsp water) – for coating. Oil – for shallow/deep frying

Options:

• Veg → As is.

• Non-Veg → Add 100g minced chicken or fish along with mushrooms while cooking.

• Vegan → Replace potato with mashed sweet potato/chickpea if preferred; use plant-based bread crumbs.

Method:

1. Cook mushrooms

   • Heat 1 tbsp oil in a pan.

   • Add onion, green chili, and ginger-garlic paste. Sauté.

   • Add chopped oyster mushrooms, cook till water evaporates.

   • Add spices, salt. Mix well.

2. Make cutlet mixture

   • Transfer cooked mushrooms to a bowl.

   • Add mashed potato (or sweet potato/chickpea for vegan).

   • Mix in coriander leaves.

   • Shape into round/oval cutlets.

3. Coat cutlets

   • Dip each cutlet into corn flour slurry.

   • Roll in bread crumbs.

   • (For extra crispy → double coat by repeating slurry + crumbs once more).

4. Cook cutlets

   • Shallow fry in a pan until golden brown OR deep fry till crisp.

   • Non-veg option: ensure chicken/fish inside is fully cooked.

5. Serve

   • With green chutney, ketchup, or mayo (vegan mayo for vegan).

Back to Appetizers...