Mushroom patties – Mushroom cutlet recipe

Mushroom patties – Mushroom tikki – a simple spicy snack with boiled potatoes, mushroom and puffed amaranth.

This will be a good after school snack for the kids. Instead of plain potato patties, this is a more nutritious snack as this has mushrooms, puffed amaranth, and walnuts in it. But freshly made plain potato patties are more healthy than any store-bought snacks. I sometimes make plain potato patties using this mashed potato recipe.

Mushrooms are good source of protein and vitamins B, D for vegetarians. Other than making gravy curries or soups with it, this patties will be a good option to use these in our diet.

In this recipe, I have used this brand of puffed amaranth. I also make puffed amaranth at home, will write a post on it sometime. If puffed amaranth is not available, you can use puffed quinoa or poha or rice flakes as well. Taste might be different in these cases but the main purpose of using these as a binding agent can be fulfilled.

Please do check other snack recipes on this blog.

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Puffed amaranth mushroom patties – Mushroom Tikki recipe:

Detailed steps to make puffed amaranth mushroom patties – mushroom cutlets :

• Boil or steam the potatoes and mash it. It should be around 1 cup of mashed potatoes.
• Finely chop mushrooms, walnuts and coriander leaves.
• Take a mixing bowl and add mashed potatoes, puffed amaranth seeds, chopped mushrooms, chopped coriander leaves, walnuts, ginger garlic paste, salt, and spice powders.

• Mix everything well and form a dough out of these. Mushrooms release some water and that will be taken up by walnuts and puffed amaranth. If you couldn’t able to make a dough, add more puffed amaranth.

• Make small orange-sized balls out of the dough and shape them into patties.

• Take a tawa and fry these on a medium flame using little oil on both the sides.

Recipe notes for mushroom tikki :

• This is a no onion recipe but has garlic paste but you can omit it and just add ginger paste alone.
• You can bake these in an oven as well instead of shallow frying in the pan.
• If your dough has more water content, try adding more puffed amaranth.
• If the dough becomes too dry, just sprinkle some water.
• I use this Mushroom Tikki dough to make koftas for the kofta curry. I usually fry these small koftas in the paniyaram pan.