FBC2015 Appetizer Contest: Mushroom Cutlet by Relish The Bite

Our final submission to the FBC2015 Mushroom Appetizer Spotlight Contest came from the ambitious Suganya of Relish The Bite! She has certainly made her mark on this competition with the most entries submitted. We can't wait to reveal the winner on Monday! Do you have a favourite?


Finely chopped mushroom laced with mashed potatoes and spices  are perfect appetizers and super easy to prepare. Mushroom cutlets are packed with great flavor. You can add veggies or minced meat to this if you want  for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all-purpose flour dip. You can very well pan fry by drizzling some oil over a hot pan and arrange 3-4 at a time and cook in a medium flame both sides, until crisp. My mother always used to prepare cutlets this way. When I used to come from school around 4pm, my Mom made snacks for me. My sister is not crazy about food like me, so it was totally for me. And I would just guess each day at the door from the smell each day. I totally miss it! I love you Amma (Mom). Mothers are the best in the creator’s hand.


Mushroom Cutlet
Prep Time: 10 mins | Cook Time: 45 mins | Yield: 12 cutlets

Fantastic little treats for appetizers packed full of goodness. I am sure this is one of the finger food that is finger licking good. 

Ingredients
Mushroom - White button - (You can use any variety) - 200 gm
Cumin Seeds/ Jeera - 2 tsp
Onion - 1/2 cup - finely chopped
Fennel seeds - 2 tsp - crushed
Green chilli - 3 medium sized, finely chopped
Garlic - 3, finely chopped
Ginger - 1 inch, finely chopped
Potato - 2 medium sized.
Mint - 2 tbsp, finely chopped
Coriander - 2 tbsp, finely chopped
Pepper powder - 2 tsp.
Salt - to taste
Garam Masala - 1 tsp
All purpose flour -
Eggs, slightly beaten (or) all-purpose flour &water
Breadcrumbs - 3 tbsp
Vermicelli - 2 tbsp
Oil - for deep-frying and 1 tbsp for sautéing

Method
1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
2. Boil the potatoes, season with salt until tender. Then drain, peel and mash.
3. Heat 1 oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, green chillies, ginger and garlic with little salt. Sauté them till the onions becomes translucent.
4. Add the finely chopped mushrooms now and sauté they dry out all water and get cooked.
5. Now add the mashed potato, mint, garam masala, fennel seeds, pepper powder and coriander to the pan. Mix well and switch off. Check for salt and add at the step according to your taste.
6. Take the mushroom potato mixture and make it to small balls. Place in your hands; now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.
7. Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.
8. Place them into a baking sheet or a plate till you finish all. Keep it aside for 15 minutes if possible to make it dry for deep-frying.
9. If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.
10. Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.
Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.

Notes:
1. If you are pan-frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides, until crisp. 
2. You can add veggies or minced meat to this if you want :) for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all-purpose flour dip.
3. Adjust the quantity of chilis and black pepper powder according to your taste.


Follow Suganya online at Relish The Bite and on Twitter, Facebook and Pinterest!

Hey! Hi, my name is Suganya Hariharan, speaker behind RelishTheBite. My “factual job” is writing SQL queries  for my Quality Control analyst position and in cooking department: I do the cooking, writing, and photography for the blog  . I live in Montreal, Canada but originally from Chennai, India.

*** NEVER BE AFRAID TO TRY NEW FLAVOURS IN YOUR COOKING ***

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Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!

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