sakkaravalli kizhangu , Sweet potato benefits are many and they are very tasty to have simply in boiled form. Though am not a big fan of fried snacks but seldom makes for kids snack time. A cutlet without potato recipe is the one which can search by all of them because we usually make Vegetable Cutlet with potato.
Since it is made for fasting, I don’t want to use rice flour or bread crumbs for coating instead I have used the rolled oats to make the crispy sweet potato cutlet. Oats is the best substitute of bread crumbs. Even if you coat the cutlet with bread crumbs after few minutes it will become soggy, but oats will remain crisp for long.
Sweet potato cutlet is a bit sweet than the normal cutlet. I have added both chilly as well as a chilly powder if you don’t want you can anyone. I have used the corn flour for dusting, you can use the buckwheat flour while making it for fasting.
step by step pictures to make Sweet potato cutlet,
Boil the Sweet Potato in a Pressure cooker for 3 whistles or till it becomes soft and mushy. Once pressure cooked mash it with the hands or smasher, keep aside.
Add the boiled green peas. I have used the frozen green peas. Add green chilly, chopped ginger, chopped coriander, chat masala, chilly powder, and salt. Mix everything well. Make a lemon sized ball out of it. Dust your hand with corn flour roll it nicely.
Make a paste with cornflour and water without lumps. Keep the rolled oats in a bowl. Flatten the cutlet ball and then dip it in corn flour water, coat it in oats keep aside. Do this for all the cutlet balls and make ready for frying.
Heat oil in a pan and then drop the cutlet slowly in the oil and fry it. Once it turns golden brown remove it from the oil and keeps in a kitchen towel for a while. Serve hot cutlet with tomato sauce.
Tips to make Crispy Sweet Potato Cutlet,
- boil the sweet potato well otherwise you can’t mash it into a paste.
- make sure the mashed potato contains no water
- If you feel the sweet potato balls sticking on your hands and can’t roll then dust your hands with corn flour and then roll it.
- I have used the corn flour and water mix for dipping, you can use maida and water or egg white also.
- I have used the rolled oats for coating but you can use bread crumbs.
- Always fry in low to medium heat.
Variations:
For Sweet potato baked cutlets, just make the tikki and then keep in oven for 20 mins at 180 degree celcius. Turn and bake the both sides. Spray little oil before baking so that you will get crispy baked Sweet potato cutlets.
Add the fresh methi leaves with the mashed sweet potato, and mix well the other ingredients to make Sweet potato Methi Tikki.
Sweet Potato Cutlet Recipe Below,
- 2 medium sized Sweet Potato,boiled and mashed
- 1 green chilly chopped
- 1-inch ginger chopped
- 1 tsp coriander leaves chopped
- ⅓ tsp Chaat Masala
- ⅓ tsp chilly powder
- ⅓ tsp salt
- 1 tbsp corn flour for dusting
- 1 tbsp corn flour+ 2 tsp water
- ¼ cup rolled oats
- oil for frying
- Boil the Sweet Potato in a Pressure cooker for 3 whistles or till it becomes soft and mushy. Once pressure cooked mash it with the hands or smasher, keep aside.
- Add the boiled green peas. I have used the frozen green peas.
- Add green chilly, chopped ginger, chopped coriander, chat masala, chilly powder, and salt. Mix everything well.
- Make a lemon sized ball out of it. Dust your hand with corn flour roll it nicely.
- Make a paste with cornflour and water without lumps. Keep the rolled oats in a bowl.
- Flatten the cutlet ball and then dip it in corn flour water, coat it in oats keep aside. Do this for all the cutlet balls and make ready for frying.
- Heat oil in a pan and then drop the cutlet slowly in the oil and fry it. Once it turns golden brown remove it from the oil and keeps in a kitchen towel for a while. Serve hot cutlet with tomato sauce.
Sweet Potato Cutlet Recipe Video,
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Wow! Awesome recipe.