Moong Sprouts And Sweet Potato Cutlet Recipe
Protein rich easy & nutritious snack
Moong Sprouts And Sweet Potato Cutlet Recipe is a healthy and protein-rich tea time snack. The goodness of sprouted green gram and sweet potatoes, it can be prepared in less than 30 minutes. To make it healthier, you can shallow fry or bake the cutlets and they will still taste just as delicious. The recipe also allows for the addition of peanuts or crisp vegetables like carrots and beans for extra crunch. Serve the Moong Sprouts And Sweet potato Cutlet with Green Chutney and tomato ketchup for a delicious tea time snack.
Some other must-try evening snacks that you can try include
- 1/2 cup Green Moong Sprouts
- 1 cup Sweet Potato , boiled mashed
- 4 tablespoons Instant Oats (Oatmeal)
- 1 teaspoons Ginger Garlic Paste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1/4 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- Cooking oil , for deep/shallow frying
How to make Moong Sprouts And Sweet Potato Cutlet Recipe
To begin making the Moong Sprouts And Sweet Potato Cutlet Recipe, first blend together the moong sprouts in a mixer to make a coarse paste. Do not use too much water, or it will get runny.
Put the ground moong sprouts in a mixing bowl. Add to it all the other ingredients and mix well.
Set it aside for 15 minutes.
Meanwhile place a kadai on the heat, add enough oil to it, depending on whether you are shallow or deep frying it.
Shape the cutlet mixture into small tikki like cutlets and shallow/deep fry until golden on both sides.
Serve hot along with Green Chutney and tomato ketchup for a delicious tea time snack.
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.