Sweet potato Cutlet

Updated: May 1, 2021



Sweet potato Cutlet

….. A miss mash and a hash …..

Ingredients

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


Method


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 this to children they wouldn’t like to bite into pieces of whole spices.


Chop coriander leaves, finely chop green chilli and grate ginger.


In a bowl add the mashed sweet potato. One egg, salt, Shammi kabab masala, coriander leaves, green chilli, ginger grated, heeng, crushed pepper, amchoor powder.

Add the poha/ quinoa/ bread crumbs

Mix well crushing between your fingers. Initially, it will feel a little wet. But the Poha or bread will absorb the moisture. Taste little for salt. Add if anything is needed. Let it rest for a while . (You can add a little bread crumb if still wet and needs a little help with the binding.)


Take a small marble-sized portion shape and fry to check for seasonings.

If everything is perfect shape the rest. And coat with breadcrumbs.

I don’t bother with egg wash. I just coat it lightly with breadcrumbs to keep it from sticking to the tray.

Line them up on a tray or a freezer-safe box and freeze. place them between wax paper so they don't stick to each other and you can pull out only as many as you need without having to thaw the entire batch.


Shallow fry, sprinkle chat masala and serve with spicy sauce.


Use as a cutlet, burger, inside pita bread, make them small in size and serve them as appetizers on top of little lettuce cups with a spicy chilly sauce.


enjoyyyy.... and do leave me a note if you tried this out .




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