Mushroom cutlet vegetarian sizzler

Name: Mushroom cutlet vegetarian sizzler
Prep time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: Indian
Ingredients: 400 g, finely chopped Mushrooms; 300 g, boiled Potatoes; 3 cups Cooked rice; 1, chopped Onion; 3 cloves Garlic; 1 cup Breadcrumbs; 1 Carrot; 2 cups, shredded Cabbage; 1 Capsicum; 2 tsp Soy sauce; 1 tsp Black pepper; 1 tbsp Butter; 2 tbsp Flour; 1 cup Milk; to taste Salt; as needed Oil

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Mushroom cutlet vegetarian sizzler is a full plate of crisp mushroom patties, stir-fried vegetables and rice. The mushrooms make the cutlets savoury and deep in flavour, so the dish feels hearty without relying on meat.

Serves: 4 people

Preparation time: 60 min

Ingredients

Mushrooms – 400 g, finely chopped
Potatoes – 300 g, boiled
Cooked rice – 3 cups
Onion – 1, chopped
Garlic – 3 cloves
Breadcrumbs – 1 cup
Carrot – 1
Cabbage – 2 cups, shredded
Capsicum – 1
Soy sauce – 2 tsp
Black pepper – 1 tsp
Butter – 1 tbsp
Flour – 2 tbsp
Milk – 1 cup
Salt – to taste
Oil – as needed

Method

step 1
Cook the chopped mushrooms in a dry pan first to drive off excess moisture. This is the key lesson for mushroom cutlets, because a dry filling is much easier to shape and fry without splitting.
step 2
Mix the mushrooms with mashed potatoes, onion, garlic, pepper and salt. Form firm cutlets, coat them in breadcrumbs and pan-fry until dark golden and crisp on both sides.
step 3
Stir-fry carrot, cabbage and capsicum quickly with a little soy sauce so the vegetables stay lively and glossy rather than soggy.
step 4
Warm the rice separately and make a quick light sauce if you like by cooking flour and butter together, whisking in milk and seasoning simply with salt and pepper.
step 5
Arrange the rice, vegetables and mushroom cutlets on a smoking-hot platter. Add the sauce sparingly so the cutlets stay crisp and serve without delay.