Sweet Potato And Moong Sprouts Cutlet Recipe

Gauravi Vinay

August 6, 2019

1245 Ratings

Time:Prep: 30 M|Cook: 25 M|Total: 55 M

Makes:5 Servings

Meal:Appetizer

Cuisine:Indian

Sweet Potato And Moong Sprouts Cutlet recipe is an easy and a healthy cutlet recipe to try. Loaded with healthy carbs and proteins, it is filling and appetizing as well.

Eating between meals can be made interesting with a little bit of preparation. It is also important to choose something healthy to eat or it is easy to pile on unwanted calories from processed food. This is a healthy recipe enriched with protein from sprouted moong. And using Poha powder to bind makes this gluten free. Eat this as an entree or evening snack.

Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser.

If you like this recipe, you can also try other Cutlet recipes such as

Sweet Potato And Moong Sprouts Cutlet recipe is an easy and a healthy cutlet recipe to try. Loaded with healthy carbs and proteins, it is filling and appetizing as well.

Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser.

If you like this recipe, you can also try other Cutlet recipes such as

Ingredients

For serving

300 Sweet Potato

1 Green Moong Sprouts

1/2 Poha (Flattened rice), coarsely ground

1/4 Coriander (Dhania) Leaves, finely chopped

1/2 Onion, finely chopped

2 Mint Leaves (Pudina), finely chopped

1 Green Chillies, crushed

1 Ginger, grated

1/2 Amchur (Dry Mango Powder)

1 Kashmiri Red Chilli Powder

Salt, to taste

Oil, as needed

1 Purple cabbage, shredded

Chaat Masala Powder, as required

Lemon wedges, as required

Instructions for Sweet Potato And Moong Sprouts Cutlet Recipe

To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft. Follow How to Cook Root Vegetables like Potatoes using a Pressure Cooker

In a large mixing bowl, mash the boiled sweet potato and let it cool down.

Cook sprouts with little water with a pinch of salt until tender.

Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture. Add this to the mixing bowl with mashed potato.

Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste. Mix until well combined. Set this bowl aside for 20 to 30 minutes. This helps enhance the flavour of the tikki.

After half an hour shape the mixture into tikkis or cutlets and keep aside.

Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan. Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour.

Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil.

To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon.

Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser.