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Sweet Potato Cutlets Easy to make scrumptious cutlets made by sweet potato and sabudana. An ideal wholesome dish if you are fasting and otherwise too it makes a great teatime snack. Preparation time: 30 minutes (Includes boiling and barbecuing the sweet potatoes) Cooking time:10 minutes
Yields: 14-15
INGREDIENTS:
Sweet potatoes- 4 medium size
Cottage cheese/ paneer- 1 cup (mashed)
Sabudana/ Sago- 1 cup (soaked and slightly crushed)+ 1/2 cup (soaked and drained)
Garam masala powder- 2 teaspoon
Coriander powder- 2 teaspoon
Red chilli powder- 2 teaspoon
Lemon juice- 4 teaspoon
Salt to taste
I've used Rock salt/ sendha namak as I was making them to be eaten during fast.
You can use normal salt as well.
DIRECTIONS:
For making these cutlets we will start by boiling/pressure cooking sweet potatoes.
Don't overcook them otherwise sweet potatoes will be mushy and gooey.
As I have mentioned up that I wanted a smoky flavor in my cutlets so after boiling them I barbecued them without a barbecue ;)
HOW
Take a big piece of Aluminium Foil say 40*20 inches.
Fold it in half.
Now place sweet potato pieces and fold the sides to make a packet.
You can keep 3-4 pieces in one packet.
Make more packets according to the need.
Put this packet directly on the flame.
Keep turning it at intervals with the help of a pair of tongs.
It should take around 10-12 minutes for them to be done.
Once done open the packet carefully.
Be careful as the foil will be very hot.
Let the sweet potatoes cool down completely.
Once they are at room temperature peel them to remove the skin.
Mash them.
Add rest of the ingredients as well except 1/2 cup of soaked and drained Sabudana.
Mix well. There should no lumps.
Lastly add remaining 1/2 cup of Sabudana.
Mix it gently so as not to break the pearls.
Shape them the way you like.
Keep them in the fridge for about an hour if you are not in a hurry, otherwise skip this part.
By keeping it in the fridge all the ingredient's flavors will incorporate very well and the cutlets will have a crunchy crispy exterior.
You can either deep fry the cutlets or shallow fry them.
Either way they will be a hit.
The smoky flavored cutlets are ready to serve.
Serve them hot with the choice of your chutney or ketchup.
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