Mushroom Cutlet

Ingredients
500 g mushrooms
2 garlic cloves
3 Eggs
1/2 glass flour or crumbs of baguette
2 tablespoons Fragrant herbs
Salt and pepper for seasoning
Put this cutlet inside traditional sandwich bread and with slices of onions, chopped parsley and rings of pickled cucumber, try a dish out of this world.
Directions
Those who can't eat too much meat and are vegetarians, the dish will be a nice option for them.
First, grind the mushrooms and mix with finely chopped aromatic herbs and flour or the crumbs of baguette in a mixing bowl.
You are recommended to apply fresh and tender baguette. But if you don't have it available, you can use the flour or powdered baguette crumbs. Then crack in the eggs to the bowl and if it is not firm enough and very sticky, you can add in a little flour.
Add in the seasoning, like salt, pepper and desired spices. Don't forget to add the pressed garlic as well. Mix well to get a smooth patty.
After that, heat oil in a non-stick frying pan and take a walnut-sized piece off the paste. Flatten it between your palms and shape into a round flat form. Put inside the oil. Repeat with the remaining mixture. Allow till cutlets are fried on one side. Then flip the over to fry the other side as well. Once ready put them inside the toast bread and serve with pickled cucumber, parsley leaves, rings of tomatoes and ketchup. Bon Appetit!
A few interesting cooking points about cutlets:
When making cutlets, make sure to drain the water from the raw grated potatoes to remove the bad smell.
Grate Cooked Potatoes and do not grind them with meat. You can do this with raw potatoes as long as you drain its water first.
In making meat cutlets, you are recommended to apply chickpea flour since it gets crispy. Applying bread crumbs or wheat flour your cutlets will be very tender.
Making cutlets with raw potatoes, will need far less amount of oil. Therefore it will be best for those who are cautious to apply too much oil in their cuisines.
Whereas for frying cutlets made with cooked potatoes, the frying pan should be filled with oil. After frying all the cutlets, put them on paper towel till their excess oil is removed.
The best herbs for making cutlets are tarragon and oregano to give it a terrific aroma. You can also try caraway.