Friday, 23 January 2015

Mushroom Cutlets

So my tryst with mushrooms continue and presenting today is a super yum yet super simple Mushroom Tikki/Cutlet which you can prepare in advance and serve it hot with any chutney of your choice. It is a wonderful party pleaser and filling too (have to prepare less for main course!! Lol!) and will serve as an excellent tiffin idea too!! My 3 yo loves it!! I made mine in the air fryer with just a minimal spray of oil but you can pan fry them or bake them as well.

400 gms mushrooms finely chopped  (it is best to use button mushrooms here and quantity depends on your requirement)
1 medium onion finely chopped 
2-3 cloves of garlic finely chopped or minced 
1" piece ginger finely chopped or minced 
Handful of fresh coriander leaves or parsley (whichever is available)
1/2 cup panko breadcrumbs or as required to hold the mixture together (you can use regular breadcrumbs too; panko gives it an extra crunch but otherwise no difference in taste)
2 eggs (increase the quantity as you increase the quantity of mushrooms)
Salt and pepper to taste 
1 tsp any herb or spices of your choice
1 tsp oil 
Cooking oil spray if using the air fryer or baking 

Heat oil in a pan and add the mushrooms. Fry on a medium heat until the moisture from the mushrooms evaporate and they shrink in volume. Remove from heat and let it cool. 
Once cooled, transfer the mushrooms to a big bowl and add all the ingredients except the eggs and breadcrumbs. Now add the egg and half of the crumbs and start mixing. If the mixture comes together and holds its shape easily when made into a flat disc or tikki, then no need to add the remaining breadcrumbs. If not, add some more breadcrumbs till the mixture holds its shape. However, take care not to add too many breadcrumbs as it will result in a doughy tikki. Once refrigerated (our next step), the egg will anyway dry up the mixture a little more. 
Shape all the tikkis from the mixture and arrange on a plate. Cover the plate with a cling wrap and refrigerate until ready to fry. 
Take the tikkis out of the fridge 15 minutes prior to frying. 
If using an air fryer, pre heat at the maximum temperature for 10 minutes. Now arrange the tikkis in the basket (as many as it can hold without touching) and spray some cooking oil on top. Fry in the air fryer for 10-15 minutes on one side and an additional 5 minutes on the other side after flipping. Take care while flipping and use a fork or something similar to release the tikkis as they will tend to get stuck. The next batch of tikkis will take lesser time than the first and so adjust accordingly. 
If using the oven, pre heat at 175 degree celsius. Arrange the tikkis on a grill plate without touching or overlapping and spray some cooking oil. Bake in the grill mode for 10 minutes or until crispy and golden on one side. Flip and bake for an additional 5 minutes on the other side. 
If pan frying, heat oil and fry the tikkis till golden on both the sides. Take care while  flipping though. 
Enjoy these tikkis with any condiments of your choice. Serve hot!


  1. Can we use anything else in place of egg

    1. Divi, you may try using chia seeds or flaxseed powder dissolved in water. 1 tbsp in 3 tbsp water. However, this replacement is used in baking and I am not sure how well it will work here. You can try however. Do let the powder and water mixture stand for 5-10 minutes until pasty/gooey. You can discard the extra water if it is too runny or add little at a time till the mixture starts holding together. Hope that helps.