Mushroom and Salami Cutlets by Miri

Me and Miri of In Vogue at Home are cousins, but it wasn't till recent times (about a year back probably) that we started talking to each other over chat and realising that we had way lots in common than we gave credit for. And as coincidence would have it, we started the food blog more or less at the same time and would have numerous discussions over chat about interesting blogs we've discovered, events we want to take part in, pushing each other to be active bloggers, shopping, photography, bitching and just about anything and everything. She came down to London for a holiday and we ended up having the best time ever...and more than a cousin, I now value her as a close friend. So when Miri agreed to do a guest post on my blog, I was thrilled. She has some interesting recipes on her blog and what interests me the most is her love for vegetables and how easy her recipes are. She experiments with them and her love for mushrooms gave way to this interesting combination of salami and mushrooms ...a combination I would have never thought of. Thanks Miri for being generous enough to do a guest post for me :)

Here is the recipe she coined:

Fresh Mushrooms- 400 gms, chopped

Salami or Bacon- 4 slices if using Salami and 3 if its Bacon (I used Salami)

Butter- 2 tbsp

Eggs- 2

Bread- 1 slice, crumbled (I used Brown Bread, but any type would be fine)

Onion- 1 small, roughly chopped

Black pepper- to taste

Salt- to taste

For frying:

All purpose flour, 1 egg, beaten and bread crumbs (in this order)- take as much as required

Oil- enough for shallow frying ( basically just to brown the cutlets)

Heat the butter in a pan and fry the onions. Once they are golden brown, add the chopped mushrooms.

Season with salt and pepper and cook until soft

Add the chopped salami, crumbled bread and eggs

Once the mixture cools a little, shape them into small pancakes, or rounds or ovals or any shape you fancy

Frying:

Coat the cutlets in flour, dip it in the egg and breadcrumbs and fry until golden brown.

Drain on paper towels and serve them on their own as a starter or with fluffy mashed potato and some green salad. If you want to store them in your freezer for later use, you can do that as well.

Notes: The Salami and Bacon will already have some salt in it, so be careful when you add salt

The bread acts as a binding agent here instead of boiled potatoes which are commonly used in cutlets.