Delicious potato cutlets stuffed with mushrooms are prepared quickly, only without special tricks - potato cutlets with mushrooms. There are lots of recipes for this self-indulgent treat, it is possible to surprise a large family and entertain guests during the festival. In the company of appetizing sauces and vegetable salads, it is served without garnishes.
This recipe is a good candidate for shallow mashed potatoes, as long as no milk is added, or we can start with a square one. This potato cake or cutlet makes a nice meaty main course, side dish or appetizer.
Cooking Time
15 minutes
Kitchen Standing Time
20 minutes
Servings
2 people
Accompaniments
Tomato ketchup, Cheesy dip, Salad
Ingredients:-
400 mushrooms (wipe and cut)
1 cup onion (chopped)
2 tablespoons oil
1 tsp cumin seeds
2 tsp ginger (finely chopped)
1 cup Potatoes (boiled and mashed)
Coriander Powder (2 tsp)
Mango (2 tsp)
Salt (1/2 tsp)
Green chili (2 tsp)
2 eggs
Flour (1/2 cup)
Dry bread crumbus
Oil (as required)
Steps to follow:-
Heat 2 tablespoons oil in a pan, add cumin and ginger to it.
Fry it a little and add mushrooms to it and cook it on high heat so that all its moisture goes away.
Add coriander, mango powder, salt and green chillies to it and fry for a while and turn off the heat.
When it cools down, add potatoes to it.
Make cutlets of oval shape from it.
Pour all purpose flour and then dip in the eggs.
Now coat it in crumbs.
Once again dip the cutlets into the eggs and then apply crumbs.
Deep fry the cutlets and serve them when golden color comes out.
Wish you a enjoyable recipe and Happy cooking.
