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Sweet Potato And Mix Veggie Cutlets
Sweet Potato And Mix Veggie Cutlets

Before you jump to Sweet Potato And Mix Veggie Cutlets recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some improvements. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, after all. It’s concerning being practical, usually.

We hope you got insight 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 prepare Sweet Potato And Mix Veggie Cutlets:
  1. Prepare Boiled Potato Mash (2 small potatoes)
  2. Provide Boiled Sweet Potato Mash (1/2 medium sweet potato)
  3. Provide Fresh Breadcrumbs (2 Whole Wheat Bread Slices)
  4. Use Chopped Coriander Leaves
  5. Prepare Green Peas
  6. You need Chopped Cauliflower / Broccoli Florets
  7. You need Finely Diced Carrots (1/2 carrot)
  8. Take Finely diced Coloured Bell Peppers (Green, Yellow, Red)
  9. Prepare Finely Chopped Onions
  10. Prepare Ginger Garlic Paste
  11. Prepare Finely Minced Green Chillies
  12. Prepare Turmeric Powder
  13. Prepare Red Chilli Powder…. To be adjusted as per preference
  14. Get Garam Masala
  15. Use Salt
  16. Get Oil For The Tempering
  17. Take Oil For Shallow Frying
  18. Prepare Slurry :
  19. Take Rice/All Purpose Flour
  20. You need Water
  21. Provide Outer Coating :
  22. Take Fine Semolina (Baarik Rawa/Sooji)
Instructions to make Sweet Potato And Mix Veggie Cutlets:
  1. 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.
  2. Boil on medium heat till the vegetables are cooked. Drain and set aside to cool.
  3. Reserve the drained water and use it to make soups or to enhance the flavour of any other vegetarian gravies.
  4. Heat a pan and add the oil to it. When it heats up, add the minced green chillies and saute.
  5. Add the onions and saute till translucent, adding a pinch of salt to it.
  6. Next, add the ginger garlic paste and saute for a while.
  7. Add to it the turmeric powder and diced bell peppers and saute for a few minutes.
  8. 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.
  9. Mash the veggies well with a masher or the back of a spoon.
  10. Add the garam masala powder and mix well. Set aside to cool completely.
  11. Transfer this mixture to a mixing bowl, along with the boiled potato and sweet potato mash, chopped coriander leaves, breadcrumbs and salt as needed.
  12. Mix well and mould into cutlets of desired shape.
  13. Refrigerate this mixture for about 15-20 minutes, which help the cutlets to firm up.
  14. In the meantime, mix together the flour and water, ensuring that there are no lumps and spread some semolina in a flat dish.
  15. Dip each of the cutlets in the flour slurry and coat well with the fine semolina.
  16. Place the coated cutlets on a tray and refrigerate for about half an hour, so that the semolina sets well.
  17. Heat a pan and add oil to it for shallow frying the cutlets.
  18. When it heats up, keeping the flame high, release about 4 cutlets in the oil.
  19. Fry on medium to high heat, till golden brown on both sides.
  20. When done, drain onto an absorbent paper.
  21. 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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