How to make
Boil the mushrooms in a little water, then drain and chop them. Mix the mushrooms with the drained peas and add the chopped onions, salt, black pepper, a pinch of sugar and blend.
Roll the cutlets in breadcrumbs and then in egg, fry them in highly preheated oil.
Serve each cutlet with 3 tablespoons of the puree. Use a spoon dipped in cold water to make oval shapes of puree.
