Sweet Potato Cutlet
Gluten free, no onion no garlic sweet potato and tapioca cutlets - crispy, tasty and full of flavor! A perfect fasting recipe!!
Servings: 10 CUTLETS
Ingredients
- 1/2 cup Soaked Sabudana/Sago
- 1 big Sweet potato
- 1/4 cup Grated and drained lauki
- 2 tablespoon Cashew powder
- 1 teaspoon Dried mint leaves, crushed
- 1 teaspoon Roasted cumin seeds - crushed and sprinkle on top
- 1/2 teaspoon Red chili powder
- 2 tablespoon Chopped cilantro leaves
- Salt to Taste (Sendha Namak)
- 2-3 tablespoon Oil/Ghee
- 1 - 2 tablespoon Kuttu Flour (optional)
Instructions
- Assemble: all the ingredients. Grate lauki and squeeze tightly to remove all the excess water until it feels dry. (read notes)
- Boil sweet potato.
- Peel and mash sweet potato in a bowl.
- Add all the ingredients..
- Add sabudana..
- Add chopped cilantro and...
- Mix it well. This mixture will be on a gooey side.
- Grease your hands and shape it into cutlets.
- Heat and grease a pan or tawa. Add cutlets to it.
- Keep turning occasionally, try using a fork - it's much easier.
- Cook until crispy and brown.
- Can be made ahead of time, shape and store them in refrigerator. When ready to eat, cook until crispy.
- Serve hot with green chutney and a cup of hot tea (link posted above).
