Sweet Potato And Moong Sprouts Cutlet Recipe

Step 1: To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft

Step 2: Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down

Step 3: Cook sprouts with little water with a pinch of salt until tender

Step 4: Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture

Step 5: Add this to the mixing bowl with mashed potato

Step 6: Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste

Step 7: Mix until well combined

Step 8: Set this bowl aside for 20 to 30 minutes

Step 9: This helps enhance the flavour of the tikki

Step 10: After half an hour shape the mixture into tikkis or cutlets and keep aside

Step 11: Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan

Step 12: Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour

Step 13: Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil

Step 14: To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon

Step 15: Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser