Mushroom Potato Patties Recipe – Cashew & Raisin Indian Cutlets

Last Updated on 2 months by Neha Deshmukh

Mushroom Potato Patties Recipe – Cashew & Raisin Indian Cutlets

Hey everyone! If you’re anything like me, you love a good snack. Something a little bit special, a little bit flavorful, and definitely comforting. These Mushroom Potato Patties (or cutlets, as we often call them in India!) are exactly that. I first made these for a Diwali get-together, and they were a huge hit – everyone kept asking for the recipe! They’re the perfect blend of savory and sweet, with a lovely texture. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potato patties. The earthy mushrooms, combined with the creamy potatoes and a delightful crunch from cashews and raisins, make these truly special. Plus, the warm spices – especially that touch of chaat masala – give them an authentic Indian flavor that’s just irresistible. They’re surprisingly easy to make, and perfect for a quick evening snack or a festive treat.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious patties:

• 2 cups button mushrooms, chopped (about 200g)
• 2 medium-sized onions, chopped
• 1 tablespoon chopped ginger and garlic
• 4 large-sized potatoes (boiled, peeled, mashed) – about 600g
• 2 small-sized green chilies, finely chopped
• 2 tablespoons fresh cilantro (coriander) leaves, chopped
• 2 tablespoons raisins
• 2 tablespoons chopped cashews
• 4 tablespoons gram flour (besan)
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala powder
• ⅓ teaspoon garam masala powder
• 2 tablespoons oil (for the initial sauté)
• 4 tablespoons oil (for frying)
• 1 cup semolina (rawa) – about 120g
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these patties extra special:

• Besan (Gram Flour): This is our binding agent, and it adds a lovely nutty flavor. It’s a staple in Indian cooking!
• Chaat Masala: Don’t skip this! Chaat masala is a tangy, savory spice blend that adds a wonderful complexity. It’s what gives these patties that authentic Indian kick. You can find it at most Indian grocery stores, or online.
• Raisins & Cashews: This sweet and savory combo is chef’s kiss. It might sound unusual, but trust me, it works! The sweetness balances the spices beautifully. Feel free to toast the cashews lightly for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onions and sauté for about 2 minutes, until they become translucent and softened.
2. Stir in the chopped mushrooms and cook for 4-5 minutes, until the moisture evaporates. We want them nicely browned!
3. Add the chopped ginger and garlic, along with the green chilies. Cook for another minute until fragrant.
4. Now, add the red chili powder, cumin powder, chaat masala, salt, and garam masala. Mix well and cook for 2 minutes, letting those spices bloom.
5. Incorporate the gram flour (besan), stirring continuously. Cook for another 2 minutes – this helps cook out the raw flour taste. Remove from the heat.
6. In a large bowl, combine the mushroom mixture with the mashed potatoes and raisins. Mix thoroughly until everything is well combined.
7. Shape the mixture into 8-10 lemon-sized balls. Then, roll each ball in the semolina (rawa), making sure it’s fully coated. Gently flatten each ball into a patty shape.
8. Heat the remaining 4 tablespoons of oil in a pan over medium-low heat. Fry the patties in batches, until they are golden brown on both sides. This usually takes about 3-4 minutes per side.
9. Remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying! This will lower the oil temperature and result in soggy patties.
• Make sure your potatoes are thoroughly mashed – no lumps! This will help the patties hold their shape.
• Taste as you go! Adjust the spices to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the potatoes with sweet potatoes and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) instead of a regular egg to help bind the mixture.
• Gluten-Free Adaptation: Ensure your besan (gram flour) is certified gluten-free, as some brands may process it in facilities that also handle wheat.
• Spice Level Adjustment: Reduce or increase the amount of green chilies and red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptation: These are amazing as a snack during Diwali or Holi. My family always makes a big batch for these festivals.

Serving Suggestions

Serve these Mushroom Potato Patties hot, with your favorite chutney or ketchup. I personally love them with mint-coriander chutney or a sweet tamarind chutney. They also pair well with a side of raita (yogurt dip).

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven until warmed through and crispy. You can also freeze them – just place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag.

FAQs

1. Can I make these patties ahead of time?

Absolutely! You can prepare the patties up to a day in advance and store them in the refrigerator, covered. Fry them just before serving for the best results.

2. What is the best chutney to serve with these patties?

Mint-coriander chutney and sweet tamarind chutney are both fantastic choices. It really depends on your preference!

3. Can I bake these patties instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but still delicious.

4. What can I substitute for semolina (rawa)?

You can use breadcrumbs or crushed cornflakes as a substitute for semolina.

5. My patties are falling apart – what did I do wrong?

Most likely, the mixture is too wet. Add a little more besan (gram flour), one tablespoon at a time, until the mixture holds its shape.

6. Can I add other vegetables to this recipe?

Definitely! You can add grated carrots, peas, or even finely chopped spinach to the mixture.

Enjoy! I hope you love these Mushroom Potato Patties as much as my family does. Let me know in the comments how they turn out for you!