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Sweet Potato And Mix Veggie Cutlets
Sweet Potato And Mix Veggie Cutlets

Before you jump to Sweet Potato And Mix Veggie Cutlets recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got insight from reading it, now let’s go back to sweet potato and mix veggie cutlets recipe. You can cook sweet potato and mix veggie cutlets using 22 ingredients and 21 steps. Here is how you do it.

The ingredients needed to prepare Sweet Potato And Mix Veggie Cutlets:
  1. Use 1 cup Boiled Potato Mash (2 small potatoes)
  2. Provide 1/3 cup Boiled Sweet Potato Mash (1/2 medium sweet potato)
  3. Get 1 cup Fresh Breadcrumbs (2 Whole Wheat Bread Slices)
  4. Get 1/4 cup Chopped Coriander Leaves
  5. Use 1/2 cup Green Peas
  6. Use 1/3 cup Chopped Cauliflower / Broccoli Florets
  7. Prepare 1/2 cup Finely Diced Carrots (1/2 carrot)
  8. You need 1/3 cup Finely diced Coloured Bell Peppers (Green, Yellow, Red)
  9. You need 1 cup Finely Chopped Onions
  10. You need 1 tsp Ginger Garlic Paste
  11. You need 2-3 Finely Minced Green Chillies
  12. Provide 1/4 tsp Turmeric Powder
  13. Use 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
  14. Prepare 1 1/2 tsp Garam Masala
  15. Use To Taste Salt
  16. You need 1 tbsp Oil For The Tempering
  17. You need As required Oil For Shallow Frying
  18. Provide For Slurry :
  19. Use 2 tbsp Rice/All Purpose Flour
  20. Use 1/4 cup Water
  21. Use For Outer Coating :
  22. Take As required Fine Semolina (Baarik Rawa/Sooji)
Instructions to make Sweet Potato And Mix Veggie Cutlets:
  1. To make Veg Cutlets, heat about 3/4 cups water in a pan. When it starts boiling, add to it the green peas, carrots and cauliflower.
  2. Boil on medium heat till the vegetables are cooked. Drain and set aside to cool.
  3. Reserve the drained water and use it to make soups or to enhance the flavour of any other vegetarian gravies.
  4. Heat a pan and add the oil to it. When it heats up, add the minced green chillies and saute.
  5. Add the onions and saute till translucent, adding a pinch of salt to it.
  6. Next, add the ginger garlic paste and saute for a while.
  7. Add to it the turmeric powder and diced bell peppers and saute for a few minutes.
  8. Add to this, the cooked and drained vegetables, red chilli powder and salt to taste. Saute the mixture on medium to high heat till it becomes dry.
  9. Mash the veggies well with a masher or the back of a spoon.
  10. Add the garam masala powder and mix well. Set aside to cool completely.
  11. Transfer this mixture to a mixing bowl, along with the boiled potato and sweet potato mash, chopped coriander leaves, breadcrumbs and salt as needed.
  12. Mix well and mould into cutlets of desired shape.
  13. Refrigerate this mixture for about 15-20 minutes, which help the cutlets to firm up.
  14. In the meantime, mix together the flour and water, ensuring that there are no lumps and spread some semolina in a flat dish.
  15. Dip each of the cutlets in the flour slurry and coat well with the fine semolina.
  16. Place the coated cutlets on a tray and refrigerate for about half an hour, so that the semolina sets well.
  17. Heat a pan and add oil to it for shallow frying the cutlets.
  18. When it heats up, keeping the flame high, release about 4 cutlets in the oil.
  19. Fry on medium to high heat, till golden brown on both sides.
  20. When done, drain onto an absorbent paper.
  21. Serve these delicious cutlets with some sweet chilli sauce and some mint coriander chutney for parties or as a tea time snack!

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