Moong Sprouts and Sweet Potato Cutlet Recipe

Embark on a culinary journey with this delightful Moong Sprouts and Sweet Potato Cutlet recipe, where the earthy flavors of green moong sprouts harmonize beautifully with the natural sweetness of mashed sweet potatoes, all enhanced by an array of aromatic spices. This dish, perfect for tea time or as a healthy snack, brings together wholesome ingredients, making it not only delicious but also nutritious. Let’s explore how to create these crispy, golden cutlets that are sure to impress your family and friends.

Ingredients

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredient brands and preparation methods.

Preparation Time

Instructions

To begin crafting your Moong Sprouts and Sweet Potato Cutlet, first, rinse the green moong sprouts thoroughly and then transfer them to a mixer. Blend them together to form a coarse paste, ensuring you do not add excessive water, as this could make the mixture too runny for shaping. Once blended, place the ground moong sprouts into a spacious mixing bowl.

Next, add the boiled and mashed sweet potato, along with instant oats, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, cumin powder, amchur, and salt to taste. Stir these ingredients together until they are well combined, creating a uniform mixture. After mixing, allow the mixture to rest for about 15 minutes; this resting period helps the oats absorb moisture and bind the mixture effectively.

While the mixture rests, take a kadai (wok) and place it over medium heat, adding enough sunflower oil to deep or shallow fry the cutlets according to your preference. Once the oil is hot, it’s time to shape your cutlets. Take a small portion of the mixture and roll it into a ball, then flatten it gently between your palms to form a tikki or cutlet shape. Repeat this process until all the mixture is used.

Carefully place the shaped cutlets into the hot oil, frying them in batches to avoid overcrowding the pan. Fry until they turn a beautiful golden brown on both sides, ensuring they are cooked through and crispy on the outside. Once fried, remove the cutlets using a slotted spoon and place them on paper towels to drain any excess oil.

Serve these delightful Moong Sprouts and Sweet Potato Cutlets hot, alongside fresh green chutney and tangy tomato ketchup for an irresistible snack that your guests will love. Enjoy the delicious combination of flavors and textures in every bite!

Tips for Perfect Cutlets

1. Adjust Spices: Feel free to adjust the spices to match your taste preferences. You can add more red chilli powder for extra heat or include chopped green chilies for added flavor.

2. Serving Suggestions: These cutlets can also be served as a burger patty. Just place them in a bun with your favorite toppings for a healthy twist on a classic burger.

3. Storage: If you have leftover cutlets, store them in an airtight container in the refrigerator for up to two days. Reheat them in the oven for a crispy texture.

4. Add Vegetables: For added nutrition, consider incorporating finely chopped vegetables like bell peppers, peas, or carrots into the mixture.

In conclusion, this Moong Sprouts and Sweet Potato Cutlet recipe is not just a feast for the taste buds but also a nutritious addition to your meal repertoire. Perfectly crispy on the outside and soft on the inside, these cutlets are a fantastic way to enjoy the benefits of legumes and root vegetables in a delicious format. Give this recipe a try, and you’ll be sure to enjoy every bite!