MUSHROOM AND SPINACH CUTLET / Mushroom Palak Kebab

How to make Mushroom and spinach cutlets?

Preparation time : 30min

Makes : 25cutlets

Ingredients :

Mushrooms : 10-12medium / 2cups / 8oz / 500g, Chopped
Washed Spinach : 2 cups, chopped

Onion : 1, finely chopped

Potato - boiled, peeled and mashed : 1 Large

Green Chilly : 1, finely chopped

Ginger : 1 inch piece, finely chopped

Garlic : 5, finely chopped

Coriander leaves : 1/4Cup

Chilly Powder : 1 tsp

Coriander Powder : 1 tsp

Garam Masala : 1 tsp
Fennel (Perinjeerakam) : 1/2tsp(optional)

Bread : 6-7slices, make breadcrumbs

Maida : 2tbsp mixed with water to make a loose batter / you can use 1 beaten egg

Salt

Oil

Method :

1. Heat 1tbsp oil in a non stick pan and add Fennel seeds(optional). Now add chopped ginger, garlic and green chilly and saute for a minute.Now add onion and saute till it turns to translucent. 

2. Add all masalas in the same order and saute well. When you get the aroma of roasted masala, add mushrooms, spinach and salt. Combine well and cover the pan with a tight lid. 

3. When it is cooked and water completely absorbed turn the gas into high flame and stir fry for 2 minutes. Make sure water is completely absorbed and then add mashed potatoes.  Combine with the spatula and turn off the flame. Allow to cool.

4. Mix the mixture again using your hands and shape them into 25 cutlets. Dip in maida batter and cover with breadcrumbs. 

5. Deep fry and serve hot with Mayonnaise / Ketchup. 

Notes :

1. After covering the patties with bread crumbs you can refrigerate them and use within 5days. 
2. Use appropriate vessel and Fry them on medium flame for even cooking. I use my appachatti for frying all starters. So it is easy to use less oil and i cook 3cutlets at a time.