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Recipes >> Kebabs, Tikka, Cutlets Recipes > Potato and Mushroom Cutlets by Zubaida Tariq

Potato and Mushroom Cutlets

Potato and Mushroom Cutlets
Prep Time
20 Mins
Cook Time

15 - 20 Mins
Serves

3 - 4
Mushrooms in cutlets taste delicious believe it or not. You need to undertake it formerly to actually taste the savor of mushrooms with cutlets. These can be served as a finest side dish for your Iftar so does tackle it. It is utterly lip-smacking.
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Source:  Zubaida Tariq
4 Ratings
3 out of 5 stars
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Ingredients

  • Potatoes ½ kg (boiled)
  • Mushrooms 1 tin (chopped)
  • Salt to taste
  • Black pepper ½ tbsp (crushed)
  • Corn flour 2 tbsp
  • Green chilies 6 (chopped)
  • Red chili 8 (crushed)
  • Green coriander 1 bunch (chopped)
  • Lemons 2
  • Eggs 2 (beaten)
  • Bread crumbs 1 packet
  • Oil to fry

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Cooking Directions

  1. Mash potato with the help of fork.

  2. Add in salt, black pepper, corn flour, green chilies, red chilies, green coriander, lemon juice and mushrooms.

  3. Grease your hands and make cutlets.

  4. Dip them in the beaten eggs.

  5. Roll them in the bread crumbs.

  6. Fry them till they are golden brown.

  7. In the end, serve the cutlets with tomato ketchup.

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