Sweet Potato And Moong Sprouts Cutlet Recipe
Sweet Potato And Moong Sprouts Cutlet recipe is an easy and a healthy cutlet recipe to try. Loaded with carbs, 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, evening snack or even a power packed breakfast just by changing your serving size.
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
30 M
25 M
55 M
5 Servings
Ingredients
- 300 grams Sweet Potato
- 1 cup Green Moong Sprouts
- 1/2 cup Poha (Flattened rice) , coarsely ground
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1/2 Onion , finely chopped
- 2 tablespoons Mint Leaves (Pudina) , finely chopped
- 1 teaspoon Green Chillies , crushed
- 1 inch Ginger , grated
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Kashmiri red chilli powder
- Salt , to taste
- Cooking oil , as needed For serving
- 1 cup Purple cabbage , shredded
- Chaat Masala Powder , as required
- Lemon wedges , as required
How to make Sweet Potato And Moong Sprouts Cutlet Recipe
To begin making the Sweet Potato And Moong Sprouts Cutlet recipe, firstly wash, peel and steam cook sweet potato over a pot of water until soft.
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 and mix until well combined. Set this bowl aside for 20 to 30 minutes. This helps enhance the flavour of the tikki.
Shape the mixture into tikkis and shallow fry the tikkis on a cast iron pan with little oil flipping both sides.
Drain excess oil with a paper towel and serve the tikkis 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.
Gauravi Vinay
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.
