Updated: May 1
Sweet potato Cutlet
….. A miss mash and a hash …..
Sweet potato - peeled and chopped - 2 cups
poha (beaten rice) /Quinoa- 1/2- 1 cup
Breadcrumbs- if needed - 1/2 cup
Shammi kebab masala - 1 -2 tsp (or spice as needed)
Green chilly - 2 finely chopped
Coriander leaves - chopped 1/4th cup
Salt - to taste
Pepper crushed - 1/2 tsp
Egg - 1
Fresh Ginger grated -1 tsp
Amchur powder - 1/2 tsp
Heeng -1/2 tsp
Chilly powder if needed
Chat masala to sprinkle
Bread crumbs to coat the cutlet
If using poha wash and rinse the poha and leave on a colander to drain. The poha adds a nice fluffiness and absorbs any moisture from the sweet potato. (I prefer poha- beaten rice)
If using quinoa cook the quinoa and cool it completely. Quinoa adds a nice crunch to the patty ( full 1/2 cup is enough ) Peel and chop the sweet potato into small even-sized cubes (so they cook evenly).
Put them into a heavy-based pot and cook, keep stirring often. They cook pretty quick.
Once it is soft and cooked through let it cool completely and then mash it.
(You could bake the whole sweet potatoes with their skin on)
Don’t add water as they lock water in and the final cutlet gets too mushy.
I like using Shan Shammi kabab masala but feel free to use any other combination of spices.
But I like to grind them down as if serving