Sweet Potato Cutlet Recipe
Sweet potato cutlets are wonderful vegetable delights made with sweet potato and a few spices coated in crushed peanuts.
Ingredients
- 2 pieces sweet potatoes boiled, peeled, mashed
- 2 pieces fresh green chilies finely chopped
- 1 tsp ginger finely crushed
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala powder
- 2 tbsp rice flour or corn flour
- 1 tbsp fresh coriander leaves finely chopped
- 1/2 tsp rock (black) salth
- 1 tbsp fresh lemon juice – 1 tbsp
For Coating the Cutlets:
- Peanut finely crushed, an adequate amount
For Frying the Cutlets:
- Cooking oil an adequate amount
Instructions
- Take two sweet potatoes. Cut their edges.
- Put in a pressure cooker. Add water. Boil till 5 whistles.
- Transfer them to a plate to cool down. Peel them.
- Transfer them to a bowl.
- Mash them with a vegetable masher. (Pro tip: Use the back of a stainless-steel glass if there is no vegetable masher available at home).
- Add 2 pieces of finely chopped fresh green chilies and 1 tsp of crushed ginger.(Pro tip: Do not use ginger paste. Ginger fibers will add to the taste).
- Now, put 1 tsp of red chili powder, ½ tsp of garam masala powder, ½ tsp of cumin powder, ½ tsp of chaat masala powder 2 tbsp of rice or corn flour, and 1 tbsp of finely chopped fresh coriander leaves.
- Follow it with ½ tsp of rock (black) salt.
- Finally, squeeze about 1 tbsp of fresh lemon juice.
- Mix everything nicely.
- Put a little oil in your hand. Rub it. Take a little bit of the mixture. Give them the shape of a cutlet. I have made them round. You can give any shape you want. Keep the cutlets on a plate. Let it stay for about 10 minutes to set.
- Dip one in crushed peanuts. Coat it nicely on all sides.
- Repeat the step to coat all the cutlets. Keep them all on a plate aside for another 10 minutes for everything to hold firmly.
- Take a frying pan or wok. Heat enough cooking oil. Put the cutlets one by one very carefully to prevent splashing hot oil on you.
- Flip each of them when they turn brown on one side. Do it carefully so that you do not break them while flipping.
- Remove them when they are done. Put them on a piece of tissue paper laid on a plate to absorb the excess oil.
- Your tasty and spicy homemade sweet potato cutlets are done. Lay them on a plate, sprinkle chaat masala, and serve them hot with green chutney.
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Notes
I boil the sweet potatoes to make them tender and mash easily.
Ensure the mashed sweet potato is not too mushy or else the cutlets will not have a uniform shape or texture.
Alter the spice levels according to your taste preferences.
I prefer using crushed peanuts instead of a powder of them. Coarseness adds to the texture and crunchiness of every bite.
Regulate the temperature of the oil from medium to high, as required, for even frying, proper cooking, and a crusty exterior
Nutrition Info (Estimation Only)
Nutrition Facts
Sweet Potato Cutlet Recipe
Amount per Serving
Calories
131
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
309
mg
13
%
Potassium
39
mg
1
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
229
IU
5
%
Vitamin C
2
mg
2
%
Calcium
8
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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