Button mushrooms 1kg, chopped and boiled in water with some salt.
Onions 3 large, finely chopped
Potato 3 large, cut into pieces, boiled with a little salt and mashed
green chilli 1, chopped
ginger & garlic paste- 1 teaspoon (or a small piece ginger and 3 cloves garlic chopped)
chilli powder, turmeric powder, pepper powder.
salt to taste. Oil to fry
egg white 2 nos, beaten
In a pan, heat 3 tablespoons oil.
Put ginger, garlic, green chilli, onions and mushrooms. Fry well till brown in colour.
Add a teaspoon chilli powder, a pinch of turmeric and one teaspoon pepper powder. Add salt to taste and stir fry.
When fried well, add mashed potato and stir fry for a few minutes.
Remove from fire, allow to cool.
Keep ready egg whites beaten, in a bowl and keep bread crumbs in a plate.
Make round balls of the mixture and flatten with palms. Dip in egg white and dust with bread crumbs.
Shallow fry in hot oil in medium heat till golden brown in colour.
Enjoy tasty mushroom cutlets!!
Note: Mushrooms when fried, will lose it's water and reduce to 1/3rd it's content. That is why I have taken 1 kg of mushrooms.
Use chilli as required. I used one spoonful as I always use kashmiri chilli which is less spicy.
An easy way to separate egg whites - crack open eggs holding on top of a vessel, and pour it's content into the cupped palm of your hand. The white will flow through the gap in between your fingers and the yolk will stay in your palm. This method is used by chefs in big hotels and it is very easy.