Mushroom Spinach & Corn Cutlets

Mushroom Spinach and corn cutlets are mild spicy cutlets which are served as an appetizer, evening snacks or as a side dish to the meal.

Mushroom Spinach & Corn Cutlets

Mushroom Spinach & Corn Cutlets

Recipe by Ushakal GroupCourse: Main Course, Snacks, BreakfastCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • Spinach (chopped) – 2 1/2 cups

  • Mushrooms (diced) – 2 cups

  • Corn (boiled) – 1 1/2 cup

  • Onion (chopped) – 1 medium

  • Potato (boiled, peeled & mashed) – 2 medium

  • Ginger (chopped) – 1/3 tsp

  • Garlic (chopped) – 6 to 8 cloves

  • Green chilly (chopped) – 1

  • Bread slices – 3

  • Salt to taste

  • Oil – 2 tsp + for shallow frying

  • Rava / Rice flour / Dry bread crumbs – for coating

Directions

  • Cut bread slices into 4 pieces, grind and make fresh bread crumbs.
  • Combine corn, chilly, ginger and garlic; grind coarsely.
  • Heat oil in a pan and saute onion.
  • Add spinach and saute.
  • Add mushrooms and saute.
  • When the moisture evaporates, add ground corn mixture. Mix well.
  • Add potato, salt and mix well.
  • Add fresh bread crumbs and mix well.
  • Let it cool slightly.
  • Divide the mixture into 10 to 12 balls of equal size, shape them round or oval.
  • Coat with rava / rice flour / bread crumbs.
  • Heat a nonstick frying pan and shallow fry the cutlets on the both the sides till golden brown.
  • Serve hot with ketchup.

Notes

  • Bread crumbs are of 2 types fresh and dry. We are using fresh for binding and dry for coating.

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