Vegetable Cutlet with Sweet Potato

How to Make Sweet Potato Cutlets

Let me share a wholesome recipe, a quick and easy Sweet Potato Cutlet recipe that’s perfect for lunch, dinner, breakfast, or even kids’ lunchboxes. These healthy vegetable cutlets are packed with nutrients—sweet potatoes being rich in fiber, vitamins A and C, and also antioxidants.

A mouth-watering combination of the sweet taste of sweet potatoes and the exciting spicy flavours of chaat masala and other ingredients takes this veg cutlet recipe to a whole new level, making it different from other cutlet recipes. Do try it out.

And if you’re interested in checking out some of my other tasty cutlet recipes, here they are: Vegetable Cutlets, Goan Brinjal Cutlets, Corn Patties / Cutlets, Paneer Patties / Cutlets, Potato Poha Cutlets, Goan Fish Cutlets, and Russian Chicken Cutlets.

Ingredients

400g sweet potatoes

2 tsp oil

1 medium size onion

2 green chillies sliced finely

¼ cup grated carrot

¼ cup crushed green peas

1 tsp crushed ginger

1 tsp crushed garlic

½ tsp turmeric powder

½ tsp chilli powder

½ tsp ground cumin

1 tsp chaat masala

½ tsp amchur powder

½ tsp black salt

2 tbsp chopped coriander

Juice of ½ sour lime

2 tbsp cornflour / rice flour

Coating

2 tbsp cornflour + 2 tbsp maida (all-purpose flour)

Breadcrumbs

Procedure

1. Wash the sweet potatoes. If they are very big, cut each one into 2 pieces. Pressure cook these for around 8 minutes or till they’re cooked. Let them cool down a little.
2. In the meanwhile, heat 2 tsp oil in a frying pan, and sauté the chopped green chillies. Add in the chopped onion and sauté this for around 2 minutes. Set it aside to cool.
3. Peel the sweet potatoes and mash them in a bowl. To the mashed sweet potatoes, add the grated carrot and crushed green peas. Add the turmeric powder, chilli powder, crushed ginger, crushed garlic, ground cumin, chaat masala, amchur powder, black salt, chopped coriander, lime juice, and the corn flour. Mix everything well.
4. Add the cooled onion mix to the cutlet mixture. Mix well. Make 9 small balls from the mixture and flatten each one into a cutlet shape.
5. The cutlets can be fried at this stage or else they can be first coated before frying. In that case, make a medium thick slurry with the corn flour and maida. Dip each cutlet into the slurry and then coat it with breadcrumbs.
6. Add enough oil to a frying pan and then shallow-fry the cutlets on medium heat till they are golden brown on each side. Remove to a plate covered with an absorbent paper towel.
7. The cutlets can be enjoyed with tomato ketch-up, hot and sweet sauce, or any chutney of your choice.

Enjoy!