Sweet Potato And Moong Sprouts Cutlet Recipe
Sweet Potato And Moong Sprouts Cutlet recipe is an easy and a healthy, protein-rich tea time snack. Make this delicious Sweet Potato And Moong Sprouts Cutlet and serve it along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser at your next party.
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.
If you like this recipe, you can also try other Cutlet recipes such as
- 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, 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.
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.