Long time back I saw sweet potato cutlet recipe in Podhigai Channel. It is entirely different from as usual cutlet. In that recipe he used coconut, greenchilli paste and lime juice. My son doesn’t like coconut in cutlet so I skipped coconut. I am lazy to grind green chilli so I added chopped green chilli.
Sweet Potato Cutlet Ingredients:
Sakkaravalli Kizhangu - 2
Maida - 2 tblsp
Cornflour - 2 tblsp
Green chilli - 3
Red chilli powder - 1 tsp
Pepper powder - ½ tsp
Coriander - 2 tblsp
Roasted Ground nut - 2 tsp
Soya sauce - ½ tsp
Salt - to taste
White sesame - 3 tblsp (for rolling)
Oil - for deep frying
Sweet Potato Cutlet Method:
Pressure cook sakkaravalli kizhangu for 2 to 3 sounds. Peel the skin and mash it well. Pound ground nut coarsely in the pestle and mortar.
Chop coriander and green chilli finely. Add all the ingredients except oil and sesame seeds in a bowl.
Knead to make a smooth dough. Make the dough in to required shape and roll it in the white sesame seed.
Heat oil in a frying pan and deep fry. Cook all the sides well. Serve hot with sauce.
I made two batches of cutlets, one with sesame seeds and other is plain.
Note:
Grease your hand with little oil and make required shape( it is sticky).
You can add lime juice 1 tblsp also.
Adjust the spices according to your taste.
In that he used 4 tblsp coconut. If you like you can add. Dry roast and add.
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