Spicy Mushroom Cutlets: 20-Min Recipe

Chef Roopa Nabar presents spicy, earthy patties of mushrooms and potatoes, crisped in an air fryer till golden brown.

Ingredients

• 18-20 button mushrooms, roughly chopped
• 1 tsp oil + extra for brushing onto the cutlets while air frying
• 1 medium onion, finely chopped

Ingredients, continued

• 1 medium tomato, finely chopped
• Salt to taste, about 1½ tsp
• 1 tsp garam masala powder

Ingredients, continued

• ½ tsp haldi or turmeric powder
• 1 tsp jeera or cumin powder
• 1 tsp brown dhania or coriander powder

Ingredients, continued

• 1 tsp red chilly powder
• 2 medium potatoes, boiled, peeled, grated
• 1 cup rice flour

Method

• Heat then oil in a saucepan or a kadhai over medium heat, add the onion and sauté till translucent.
• Add the mushrooms and sauté on high heat for 2 minutes.
• Add the tomato, mix and cook for 5-7 minutes.

Method, continued

• Add the salt, all the spice powders and mix.
• Cook over high heat till the moisture evaporates. 

Method, continued

• Take off heat, transfer the mixture to a bowl and mix well with the potatoes.
  Divide the mixture into equal 2-inch diameter balls, flatten and shape into round cutlets.
  Spread the rice flour on a plate and coat the cutlets with the flour.

Method, continued

• Preheat an air fryer at 180°C for 2 minutes.
  Place the cutlets in it on butter paper.
  Apply little oil with a kitchen brush and fry for 4 minutes on each side till brown, applying a little oil once more in between.
• Serve hot with ketchup or chilly sauce; Serves 2-3.

Recipe courtesy TTK Prestige