Mushroom Tikkis

Mushroom tikkis are yummy snacks. If your kid is a picky eater you can try this super healthy recipe and also can include vegetables of your choice. You can serve this tiki inside a burger with some homemade spreads or chutneys. Great for tea time snacks.

Mushrooms are one of the few foods with high vitamin D content and germanium. Germanium is a mineral that helps the body to use oxygen efficiently and protects against the effect of free radicals. Mushrooms are rich in antioxidants, copper, potassium, phosphorus, iron and Vitamin C.

Additionally, mushrooms are a good source of dietary fiber and regulate blood sugar, blood pressure, and cholesterol. Regular consumption of mushrooms also helps in reducing the risk of metabolic disorder and boosts the immune system.

How to sneak in nutrition
I have included red cabbage and carrots to the make it more nutritious. Always try to use fresh seasonal and organic vegetables wherever possible. I have also used oats or even sathumaavu health mix instead of bread crumbs as it is a healthy option.

Ingredients

• 1/4 cup finely chopped red cabbage and grated carrots
• 1 tablespoon butter
• 1 medium size finely chopped Onion
• 4-5 garlic pods
• 1/2 inch roughly chopped ginger
• 1 teaspoon pepper powder
• 1/4 teaspoon chili powder
• 1/2 cumin powder
• 1/2 cup powder oats
• 1 teaspoon finely chopped coriander leaves
• 8-10 button mushroom finely chopped
• 3 tablespoon oil for shallow frying
• Salt to taste

How to Prepare Mushroom Tikkis
Take a wok and dry roast oats for 2-3 minutes in low flame. Allow it to cool and grind it.
Clean the mushroom and finely chop it. Grate carrots and finely chop red cabbage.

Grind 1/2 of the chopped mushroom, ginger, garlic, chili powder, pepper powder, cumin powder together into a thick paste.

Take a pan add butter and allow it to heat, saute onion until golden in color. Add remaining chopped mushroom, chopped red cabbage and grated carrots and salt to it.

Saute it for 4-5 minutes, the excess water in mushroom will evaporate. Now add ground mushroom paste.

Cook it on a medium flame for 4-5 minutes and then add oats powder to it. Add finely chopped coriander leaves and mix well. Switch off the flame. Allow the mixture to cool.

Divide the mix into equal balls. Flaten it to give a round shape tikki. If you find the mixture too dry you can add 1-2 teaspoons of water. If it is too wet add oats powder.

Take a pan add oil and heat it. place the mushroom tikkis on the pan and drizzle 2-3 teaspoons of oil around each tikkis. Cook on medium heat for few minutes on each side.

Fry the mushroom tikkas until golden brown on both the sides. Serve hot.
Enjoy!