Tangy mushroom fritters

Tangy mushroom fritters

Anjum's Quick & Easy Indian
Lisa Linder

In the carnivorous world of kebab eaters, vegetarians usually get a raw deal. But North Indians make kebabs of everything; not merely skewered meat but any ‘meaty’ bite-sized snack. These mushroom fritters are based on spicy meat kebabs, but do not feel at all like a poor impersonation. They stand proud and are full of flavour. As with other kebabs, you can serve these with tangy coriander chutney, but a simple topping of roast red pepper and a dab of sour cream is an easy, effective alternative. The mushroom mix can be made in advance and cooked when you are ready to eat.


Quantity Ingredient
4 tablespoons vegetable oil
400g mushrooms, finely chopped
lots freshly ground black pepper
15g root ginger, finely chopped, (peeled weight)
6 fat garlic cloves, finely chopped
50g gram flour
3 teaspoons mango powder
2 teaspoons garam masala
2 teaspoons roasted ground cumin
2 tablespoons greek yogurt
green chilli, chopped, (optional)
small fistful coriander leaves, chopped
1 spring onion, finely sliced
4 slices bread, made into crumbs


  1. Heat a large, non-stick sauté pan with 1 tablespoon of the oil and add the mushrooms with some salt. Stir-fry until the liquid released by the mushrooms has evaporated and they have started to colour. Add the ginger and garlic and cook for another minute or until the garlic is cooked through. Take off the heat and allow to cool for five minutes or so.
  2. Place a small, dry frying pan over a medium heat and spoon in the gram flour. Cook, stirring constantly, until it turns a shade darker and smells slightly toasty. Tip it into the mushrooms and add the spices, yogurt, chilli (if using), coriander, spring onion and 4 tablespoons of the breadcrumbs. Stir, then taste and adjust the seasoning. Tip the remaining breadcrumbs into a broad shallow dish or large plate.
  3. When ready to eat, make 5 cm burger-like patties of the mushroom mixture and dip both sides into the remaining breadcrumbs. Heat half the remaining oil in a large, non-stick sauté pan over a medium heat and add half the fritters to the pan, being careful not to crowd it. Fry over a medium heat until golden, then flip over and fry the other side until it, too, is golden. Place on kitchen paper to absorb any excess oil while you fry the remaining fritters in the remaining oil. Serve hot.
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