Spiced Sweet Potato Cutlets with Cashew Crust

Best For 

Appetizer

Side Dish

Makes 5

Time: 45 mins

Ingredients

1/2 teaspoon fennel seeds

1 tablespoon curry leaves

1/4 cup finely chopped carrot

2 tablespoons finely chopped green beans

1/4 teaspoon finely chopped ginger

1 small green chili, finely chopped

1 tablespoon water

1/2 cup boiled & mashed sweet potato

1 talespoon chopped coriander

1/4 teaspoon rock salt

Coating

2 tablespoons roasted cashew, crushed in mortar and pestle

1/4 teaspoon black salt

1/4 teaspoon roasted cumin powder

Green Chutney

Green Chutney 3 Recipes Select Any 1

https://www.go-green.info/healthy-recipes/tangy-coriander-and-mint-chutney-with-mango/

https://www.go-green.info/healthy-recipes/green-mango-mint-chutney/

https://www.go-green.info/healthy-recipes/coconut-coriander-ginger-chutney/

Method 

Heat a clay pot, and dry roast the fennel seeds for half a minutes on a medium flame. Add the curry leaves and roast for a minute.

Add the carrots, green beans, ginger, and green chili to the pot, and saute for a minute. Add the water and cook for 5 minutes on low flame until soft. Stir continuosly.

Add the mashed sweet potato and stir well.

Switch off the stove and add the coriander and rock salt. Stir, and allow the mixture to cool.

Mix all the coating ingredients together in a bowl.

From the cutlet mixture, make 5 triangular cutlets and cover them with the coating.

Heat a cast iron tawa, and cook the cutlets on a medium flame. Keep flipping until they are brown in colour on both sides.

Serve warm with green chutney.