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Before you jump to Sweet Potato And Mix Veggie Cutlets recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family ought to start creating changes that are environmentally friendly and they must do this soon. The kitchen area is a good starting point saving energy by going more green.
Even though it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. When you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will boil water or even steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, nonetheless that is definitely not true. Especially if you make certain the dishwasher is full prior to starting a cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry functions to increase the money you save.
The kitchen alone offers you many small ways by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. A lot of it really is simply using common sense.
We hope you got benefit from reading it, now let’s go back to sweet potato and mix veggie cutlets recipe. You can have sweet potato and mix veggie cutlets using 22 ingredients and 21 steps. Here is how you do it.
The ingredients needed to make Sweet Potato And Mix Veggie Cutlets:
- Prepare Boiled Potato Mash (2 small potatoes)
- Provide Boiled Sweet Potato Mash (1/2 medium sweet potato)
- Prepare Fresh Breadcrumbs (2 Whole Wheat Bread Slices)
- Take Chopped Coriander Leaves
- Use Green Peas
- You need Chopped Cauliflower / Broccoli Florets
- Take Finely Diced Carrots (1/2 carrot)
- Use Finely diced Coloured Bell Peppers (Green, Yellow, Red)
- Prepare Finely Chopped Onions
- Use Ginger Garlic Paste
- Take Finely Minced Green Chillies
- Prepare Turmeric Powder
- Take Red Chilli Powder…. To be adjusted as per preference
- Provide Garam Masala
- Get Salt
- Use Oil For The Tempering
- Get Oil For Shallow Frying
- Take Slurry :
- Take Rice/All Purpose Flour
- Use Water
- Prepare Outer Coating :
- Provide Fine Semolina (Baarik Rawa/Sooji)
Steps to make Sweet Potato And Mix Veggie Cutlets:
- To make Veg Cutlets, heat about 3/4 cups water in a pan. When it starts boiling, add to it the green peas, carrots and cauliflower.
- Boil on medium heat till the vegetables are cooked. Drain and set aside to cool.
- Reserve the drained water and use it to make soups or to enhance the flavour of any other vegetarian gravies.
- Heat a pan and add the oil to it. When it heats up, add the minced green chillies and saute.
- Add the onions and saute till translucent, adding a pinch of salt to it.
- Next, add the ginger garlic paste and saute for a while.
- Add to it the turmeric powder and diced bell peppers and saute for a few minutes.
- Add to this, the cooked and drained vegetables, red chilli powder and salt to taste. Saute the mixture on medium to high heat till it becomes dry.
- Mash the veggies well with a masher or the back of a spoon.
- Add the garam masala powder and mix well. Set aside to cool completely.
- Transfer this mixture to a mixing bowl, along with the boiled potato and sweet potato mash, chopped coriander leaves, breadcrumbs and salt as needed.
- Mix well and mould into cutlets of desired shape.
- Refrigerate this mixture for about 15-20 minutes, which help the cutlets to firm up.
- In the meantime, mix together the flour and water, ensuring that there are no lumps and spread some semolina in a flat dish.
- Dip each of the cutlets in the flour slurry and coat well with the fine semolina.
- Place the coated cutlets on a tray and refrigerate for about half an hour, so that the semolina sets well.
- Heat a pan and add oil to it for shallow frying the cutlets.
- When it heats up, keeping the flame high, release about 4 cutlets in the oil.
- Fry on medium to high heat, till golden brown on both sides.
- When done, drain onto an absorbent paper.
- Serve these delicious cutlets with some sweet chilli sauce and some mint coriander chutney for parties or as a tea time snack!
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