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Sweet Potato Cutlets - Veg Cutlet Recipe/Cutlets From Leftover Vegetables | Sweet Potato Recipes | Potato Tikki | Cheese Potato Cutlets
These crispy and tasty sweet potato cutlets have been made using leftover vegetables, perfect for lunch or as an evening/tea time snack and best served with ketchup, raita or green chutney. These sweet potato cutlets are bread crumb coated so that they become crispy. The batter for coating is made up of 2 tbsp of all purpose and cornflour each mixed with water. No need to worry , if you have any leftover vegetables in the fridge, you can quickly make these yummy cutlets and it will be gone in no time!
Ingredients
used leftover mixed vegetables
(carrot, brocolli, cabbage) - 3 cups
Sweet potato 1 and 1/2 cup mashed
coriander leaves 3 Tbsp
2 small red onions chopped 1 cup
Mild white chedder cheese grated 1 cup
Bread crumbs 2 tbsp
Spices:
Chaat masala 1 tbsp
Garam masala 1 Tsp
Black Cumin 1 tsp
Red Chilli 1 tsp
Salt 1/2 Tsp
For paste
2 Tbsp cornflour/all purpose flour (maida) mixed together with normal room temperature water
For coating
Breadcrumbs as required
METHOD:
*Combine following ingredients and mix them together to make the cutlet mixture
(vegetables, sweet potato, coriander, onions, cheese and spices) Do taste, add more salt or spices if needed
* Shape them into round cutlets/patties
* Coat them with flour batter and breadcrumbs
* Shallow fry on medium heat
* Remove from pan, drain any excess oil
* Serve as best
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