Sweet Potato and Beetroot Cutlets
As the name suggests cutlets made of Beetroot and Sweet Potato are rich in dietary fibres and potassium. Sweet Potato is rich in vitamin A. It help to maintain blood sugar levels. They help to regulate blood pressure and good for your immune system.
2/28/20231 min read
Here's a recipe for sweet potato and beetroot cutlets that are both delicious and nutritious:
Ingredients:
1 large sweet potato, peeled boiled
1 medium-sized beetroot, peeled and grated
1 tsp grated ginger
1 tsp chopped green chillies
1/2 teaspoon of ground cumin
1/2 teaspoon of garam masala powder
1/4 teaspoon of chilli powder (optional)
2 tbsp of All purpose flour(for binding) / 2 tbsp of oats flour
1 tbsp of corn flour
Salt to taste
1 tablespoon of vegetable oil
1/4 cup of breadcrumbs
Instructions:
Boil the sweet potato in salted water until it's tender. Drain and let it cool.
Mesh the sweet potato, add grated beetroot to it. Then add green chilli, ginger to it.
Add All purpose flour/oats flour, then add corn flour, bread crumbs, ground cumin, chili powder (if using),garam masala powder and salt to the pan.
Mix everything well. If mixture is sticky take little oil in hand.
Shape the mixture into small cutlets. You can make them any shape you like - round, oval, or rectangular.
Heat a non-stick pan over medium heat. Drizzle oil and place the cutlets on the pan and cook for 2-3 minutes on each side until they're golden brown and crispy.
Serve the cutlets hot with your favourite dipping sauce or chutney. Enjoy!
Note: You can also bake the cutlets in the oven at 375°F for 20-25 minutes instead of frying them. Brush them with a little oil before baking to get a crispy texture.