Name: Sweet Potato Carrot Cutlet recipe by Swathy Nandhini at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Ingredients: Sweet Potato 1; Carrot 1; Mint leaves 2 tsp; Corainder leaves 1 tsp; Wheat flour 2 tsp; Rice flour 1 tsp; Chopped nuts 1 tsp; Cumin seeds 1/2 tsp; Chilli Powder 1/2 tsp; Garam masala powder 1/2 tsp; Turmeric Powder 1/4 tsp; Salt as required; Ghee 3 tsp to shallow fry

ABOUT Sweet Potato Carrot Cutlet RECIPE

This tikka or cutlet is combination of different flavours like sweet, spicy and minty. This stomach filling, crispy Indian cutlet tastes delicious when served with sour chutneys like mint or tamarind chutney.

Ingredients Serving: 10

Sweet Potato 1
Carrot 1
Mint leaves 2 tsp
Corainder leaves 1 tsp
Wheat flour 2 tsp
Rice flour 1 tsp
Chopped nuts 1 tsp
Cumin seeds 1/2 tsp
Chilli Powder 1/2 tsp
Garam masala powder 1/2 tsp
Turmeric Powder 1/4 tsp
Salt as required
Ghee 3 tsp to shallow fry

Instructions

Boil the sweet potato and carrot with little water until they are cooked well. Then peel off the skin, mash the sweet potato and grate the carrot.
In a mixing bowl add the sweet potato and carrot. Then add the crushed mint and coriander leaves along with the other ingredients except the ghee.
Mix everything well with your hands, no need to add water, the moisture in the veggies is enough to make the dough.
Take small amount of the mixture and shape it. Dust it with little wheat flour on both sides.
Heat a pan, spread little ghee and shallow fry these cutlets on both sides until they turn brown in colour.
These sweet potato carrot cutlets are ready to be served.

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