Mushroom spinach and corn cutlets are mild spicy cutlets. These can be served as an appetizer, evening snacks or as a side dish to the meal. If you like these cutlets, then you may even like Cheesy mushroom corn spinach toast.
Measurement: 1 Cup = 180 ml
Makes: 10 to 12
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
Procedure:
- 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 non stick frying pan and shallow fry the cutlets on the both the sides till golden brown.
- Serve hot with ketchup.
Tip:
- Bread crumbs are of 2 types fresh and dry. We are using fresh for binding and dry for coating.
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