Sweet potato Cutlet

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