Description
A colorful and nutritious delight, these Sweet Potato and Beetroot Cutlets are perfect for any meal.
Ingredients
Scale
- 2 medium sweet potatoes, boiled and mashed
- 1 medium beetroot, boiled and grated
- 1/2 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- Oil, for frying
Instructions
- In a mixing bowl, combine the boiled sweet potatoes and grated beetroot until well blended.
- Add the breadcrumbs, chopped cilantro, cumin powder, coriander powder, red chili powder, and salt. Mix everything together to form a cohesive dough.
- Shape the mixture into small, flat patties.
- Heat oil in a pan over medium heat. Fry the patties until they turn golden and crispy on both sides.
- Remove and let them drain on paper towels. Serve while hot with chutney or yogurt.
Notes
You can swap breadcrumbs with crushed cornflakes for a gluten-free option. Fresh herbs like parsley can be used instead of cilantro for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cutlet
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cutlet, sweet potato, beetroot, vegetarian, appetizer