Sweet Potato And Mix Veggie Cutlets

Name: Sweet Potato And Mix Veggie Cutlets
Total time: 300 s
Yield: 4(8 cutlets)
Cuisine: Indian
Ingredients: 1 cup Boiled Potato Mash (2 small potatoes); 1/3 cup Boiled Sweet Potato Mash (1/2 medium sweet potato); 1 cup Fresh Breadcrumbs (2 Whole Wheat Bread Slices); 1/4 cup Chopped Coriander Leaves; 1/2 cup Green Peas; 1/3 cup Chopped Cauliflower / Broccoli Florets; 1/2 cup Finely Diced Carrots (1/2 carrot); 1/3 cup Finely diced Coloured Bell Peppers (Green, Yellow, Red); 1 cup Finely Chopped Onions; 1 tsp Ginger Garlic Paste; 2-3 Finely Minced Green Chillies; 1/4 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder…. To be adjusted as per preference; 1 1/2 tsp Garam Masala; To Taste Salt; 1 tbsp Oil For The Tempering; As required Oil For Shallow Frying; For Slurry :; 2 tbsp Rice/All Purpose Flour; 1/4 cup Water; For Outer Coating :; As required Fine Semolina (Baarik Rawa/Sooji)

Pooja M. Pandit @pan_poo_

#partyfood
Parties or even Tea Time calls for some delicious snacks and many a time we are left wondering what to serve at such times. These Veg Cutlets are a perfect solution to such cravings or say, party starters as they are absolutely delicious, easy to prepare and can be prepared in advance and used as required.

The combination of vegetables with the potatoes and sweet potato, along with the spices used, gives the cutlets a delicious flavour. And the semolina coated crispy crust just adds to the overall deliciousness of these cutlets!

Pooja M. Pandit @pan_poo_

Saved

Ingredients

4-5 min

4(8 cutlets)

1 cupBoiled Potato Mash (2 small potatoes)
1/3 cupBoiled Sweet Potato Mash (1/2 medium sweet potato)
1 cupFresh Breadcrumbs (2 Whole Wheat Bread Slices)
1/4 cupChopped Coriander Leaves
1/2 cupGreen Peas
1/3 cupChopped Cauliflower / Broccoli Florets
1/2 cupFinely Diced Carrots (1/2 carrot)
1/3 cupFinely diced Coloured Bell Peppers (Green, Yellow, Red)
1 cupFinely Chopped Onions
1 tspGinger Garlic Paste
2-3Finely Minced Green Chillies
1/4 tspTurmeric Powder
1/2 tspRed Chilli Powder…. To be adjusted as per preference
1 1/2 tspGaram Masala
To TasteSalt
1 tbspOil For The Tempering
As requiredOil For Shallow Frying
ForSlurry :
2 tbspRice/All Purpose Flour
1/4 cupWater
For Outer Coating :
As requiredFine Semolina (Baarik Rawa/Sooji)

Saved

Steps

4-5 min

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!

Saved

Cooksnaps

Saved

Pooja M. Pandit @pan_poo_

on September 21, 2019 09:54

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!