Mushroom Keema Cutlet

Mushroom Keema Cutlet – Super moist ooey gooey from inside and perfectly crispy from outside pan fried cutlets made with mushrooms, rice and spices.

Honestly I am not a big fan of mushrooms so I make sure the flavors in any mushroom dishes I make gives me no excuse to not eat it. And guess what, this keema made with mushrooms and leftover rice with amazing spice mix is so freakin good that I literally can eat it by itself with a spoon. It has all freshly made spices. This keema is great to make ahead as part of your meal prep. And then it is just a matter of assembling!

Now that we have immensely flavorful mushroom keema, let’s use it to make super moist and ooey gooey from inside and perfect crispy from outside pan fried cutlets! This eggless cutlets are pan fried using flax egg mixture, flour and panko. That makes the outer layer so so crispy!! You take a crispy bite and you instantly feel the moist inside with a surprise cheesy middle!! Yes, the middle of this cutlet is filled with spicy smokey cheese cube which gets super ooey gooey when you pan fry these goodies!

These cutlets pair so well with my minty yogurt sauce. It is like match made in haven! I have used these cutlets as appetizer, as a salad topper and for most amazing sliders!! These cutlets freeze so well! I make it in a big batch and freeze them for quick meals on the go. These would be an amazing add on to your holiday feast, especially NYE dinner!!

I urge you to give this deliciousness a go! If you like this, I bet you’ll like my MUSHROOM KEEMA GRILLED CHEESE too! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!

Happy & Healthy Eating!

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Mushroom Keema Cutlet

Mushroom Keema Cutlet – Super moist and ooey gooey from inside and perfect crispy from outside pan fried cutlets made with mushrooms, rice and spices.

Course Appetizer, Side Dish, Snack

Cuisine Indian, Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

Roasted Dry Spice Mix

• 1 tsp Whole Dry Coriander
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• ¼ tsp Fenugreek Seeds
• 2 Whole Dry Red Chilis
• 1 Black Cardamom
• 2 Green Cardamom
• 4 Cloves
• 4 Whole Peppercorn
• 1 Cinnamon Stick
• 1 Bay Leaf

Other

• 4 tbsp Amul Butter salted butter
• 1½ cup Finely Chopped Onions
• 1 Serrano finely chopped
• 1½ tsp Grated Ginger
• 1 tbsp Minced Garlic
• 2 tsp Salt
• 24 oz White Mushrooms
• ¼ cup Tomato Paste
• 1 tsp Turmeric Powder
• 1 tbsp Cumin Coriander Powder
• 2 tsp Garam Masala
• 1 tsp Kashmiri Red Chili Powder
• 1 tbsp Tandoori Masala National or Shaan brand
• 1 tbsp Kasuri Methi
• 4 tbsp Heavy Cream
• 4 cup Steamed Rice preferred leftover
• 2 cup Shredded Amul Cheese
• ½ cup Cilantro

Cutlet

• 24 cubes Spicy Cheese
• 3 Flax Eggs 1 tbsp flax-meal + 3 tbsp warm water makes 1 flax-egg
• 3 cup 4C Bread Crumb Panko
• ½ cup All Purpose Flour
• Oil to pan fry Cutlets

Minty Yogurt Sauce

• ½ cup Plain Greek Yogurt
• ½ cup Sour Cream
• 1 Serrano Pepper
• 1 clove Garlic
• ½ cup Cilantro
• ¼ cup Mint
• 1 tsp Salt
• 1 tsp Cumin Powder

Instructions

Make Dry Spice Mix

• Dry roast all the ingredients listed under "Dry Spice Mix" on a medium heat until it starts to fragrant and start to change color to deeper brown.
  
• Let it cool down once roasted, blend it to a coarse powder and keep it aside.

Make Minty Yogurt Sauce

• Blend everything listed under "minty yogurt sauce" ingredients in a blender to make a little smooth and a little chunky sauce. Keep it refrigerated if making ahead of time.

Make Mushroom keema and rice mix

• Heat up 4 tbsp Amul butter in a pan.
• Saute chopped onions, minced garlic, grated ginger and chopped serrano along with 1 tsp of salt in the butter until the onions are completely translucent.
• Add minced mushroom to the pan and start to saute. It will eventually loose lots of liquid. Keep sautéing until half of the moisture is gone from mushrooms.
  
• Add tomato paste and mix well.
  
• Keep sautéing until almost all the moisture is gone from mushrooms.
• Add all the spices listed above along with 1 tsp of salt and the dry spice mix that you made earlier. Mix well. Cook it for 3-4 more minutes. Add kasuri methi, mix well and cook for another 3-4 minutes.
  
• Add 4 tbs of heavy cream, mix well and cook for another couple of minutes.
  
• Add steamed rice and mix well. Do not over mix it, the mixture can get mushy and sticky if you over mix it.
  
• Let it cool down completely, You can lay it down on a large baking sheet in thin layer to make the cooling process quicker.
• Once cooled down, add shredded Amul cheese and chopped cilantro. Mix well.
  

Make Cutlet

• Divide the Mushroom and rice keema mix into 20-24 even sized balls.
• Work with one keema ball at a time, take a ball in your pan, flatten it and place a small cube of spicy cheese in the middle.
  
• Cover the cheese completely with the keema mix and make a flatten patties like shape while keeping the cheese cube completely covered with the keema.
• Place it on a plate and work with rest of the keema balls to make cheese stuffed patties.
  
• Once all the patties are shared, make flax-egg by mixing ¼ cup of flax-meal and ¾ cup of warm water. Let it sit for 5 min and the mixture should have egg like consistency.
• Heat up generous amount of oil in a shallow wide pan for shallow frying the Cutlet.
• Work with one Cutlet at a time. Dust each cutlet with all purpose flour.
  
• Then dip it in flax-egg mix.
  
• Then coat it completely with 4C bread crumb panko.
  
• Place prepared cutlet in the pan making sure the pan is not over crowded with cutlets. You can cook them in batches. Do the coating part right before cooking them. Do not let the coated cutlet sit for long time, you do not want panko to start getting soggy. Cook the cutlets on both sides with decent amount of out until they get nicely brown and crunchy!!
  
• Once all the cutlets are pan fried, bake them on 350° for just 10 minutes to make them extra crispy!! This step is optional and also can be done right before serving if pan frying the cutlets ahead of time. You might need to increase the baking time if your cutlets were stored in the fridge if made ahead of time.
  
• Blend all the ingredients listed under Minty Yogurt Sauce" until you reach desired consistency.
• Serve warm crunchy cutlets with minty yogurt sauce as an appetizer ot use them to make sliders or burgers with your choice of topping!!