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Mushroom Keema Cutlet
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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.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian, Italian
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!!
    Mushroom Keema Cutlet