Sweet potato cutlets

Crisp Sweet Potato Cutlets with Spicy Nutty Jaggery chutney

Ingredients:

Sweet potatoes-2 medium size
Carrots-2
Fresh Peas- 80g one pack or frozen peas or one cup broad beans
Cumin powder-1 tsp
Chilli powder-2 tsp
Salt-1 tsp
Turmeric powder-half a tsp
Garam masala powder-1 tsp
Coriander powder-1 tsp
Coriander -2 stems
Spinach -250g
Black pepper-2 tsp
Ginger and garlic paste-1 tsp
Plain flour -6 tsp
Yutaka Panko(Japanese) bread crumbs-180g-10 tbsp
Olive oil or avocado oil-100ml

Spicy sweet chutney

Jaggery-3 tsp
Black pepper-half a tsp
Water- 10ml
Cashew nuts-20g cut into small pieces
Olive oil or avocado oil -2 tbsp
Tomato puree-1 tbsp
Grated garlic -2
Chilli powder-half a tsp
Sesame seeds-2 tbsp
Shallots-one diced into very small pieces
Coriander finely chopped-1 to 2 stems

Method:

Wash and peel the skin of sweet potatoes, carrots cut them into small pieces and boil in pan of water with medium flame for 30 minutes adding washed fresh peas also in water .Once they fully cooked keep it in a plate with kitchen tissue paper to remove all the water from vegetables
Cut the shallots into every small pieces
Wash the spinach leaves and blanch in water for 1o to 15 minutes in medium flame and take it into a colander and squeeze all the water and keep it on side
Now take a bowl add in cooked vegetables smash it with your hands or with a potato smasher.
Add in cumin powder, one tsp salt, chilli powder one tsp, garam masala ,coriander powder, black pepper one tsp, ginger and garlic paste, chop the cooked spinach into small pieces, three tsp of plain flour , four tbsp of panko bread crumbs and mix altogether well and keep it on side
The reason i am recommend panko bread crumbs is because its more coarse crumb than normal .Not only this bread crumb will make your fried foods crisper but also it absorb less oil too.
Now make a round or any of your liking shape of cutlets that you want and keep it in a plate ready to fry
Take a bowl add in 2 tsp of plain flour, a pinch of black pepper mix with water into a thin liquid base
Take a plate add in panko bread crumbs four tbsp, half tsp chilli powder, pinch black pepper and mix well and keep it ready
Heat a non-stick frying pan in medium flame adding olive oil or avocado oil to shallow fry our cutlets. Wait for the oil to heat up.
Mean while we will make chutney .Heat a small pan with four tbsp of olive oil or avocado oil .Once the oil is heated add in cashew nuts fry a few seconds and add in sesame seeds, tomato puree ,grated garlic, jaggery, one tsp chilli powder, one tsp of black pepper powder. Fry all of them nicely and slowly pour some water to make a consistent like a thick sauce base let it cook for few minutes until you see olive oil on top .switch the flame off your homemade chutney is ready .Keep it on side to cool .
Now the oil should be ready to fry our veg cutlets.
Now take a vegetable cutlet dip in flour first and dip in panko bread crumbs and drop it slowly in oil with taking good care of your hands.
Slowly keep turning now and then. Fry until they look golden brown in colour .Remove the cutlets onto a plate with kitchen tissue .Fry all the cutlets and switch of the flame
Enjoy your hot hot vegetable cutlets with amazing tasting chutney with your friends and family .

Crisp Sweet Potato Cutlets with Spicy Nutty Jaggery chutney

Ingredients:

Sweet potatoes-2 medium size

Carrots-2

Fresh Peas- 80g one pack or frozen peas or one cup broad beans

Cumin powder-1 tsp

Chilli powder-2 tsp

Salt-1 tsp

Turmeric powder-half a tsp

Garam masala powder-1 tsp

Coriander powder-1 tsp

Coriander -2 stems

Spinach -250g

Black pepper-2 tsp

Ginger and garlic paste-1 tsp

Plain flour -6 tsp

Yutaka Panko(Japanese) bread crumbs-180g-10 tbsp

Olive oil or avocado oil-100ml

Spicy sweet chutney

Jaggery-3 tsp

Black pepper-half a tsp

Water- 10ml

Cashew nuts-20g cut into small pieces

Olive oil or avocado oil -2 tbsp

Tomato puree-1 tbsp

Grated garlic -2

Chilli powder-half a tsp

Sesame seeds-2 tbsp

Shallots-one diced into very small pieces

Coriander finely chopped-1 to 2 stems

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Method:

Wash and peel the skin of sweet potatoes, carrots cut them into small pieces and boil in pan of water with medium flame for 30 minutes adding washed fresh peas also in water .Once they fully cooked keep it in a plate with kitchen tissue paper to remove all the water from vegetables

Cut the shallots into every small pieces

Wash the spinach leaves and blanch in water for 1o to 15 minutes in medium flame and take it into a colander and squeeze all the water and keep it on side

Now take a bowl add in cooked vegetables smash it with your hands or with a potato smasher.

Add in cumin powder, one tsp salt, chilli powder one tsp, garam masala ,coriander powder, black pepper one tsp, ginger and garlic paste, chop the cooked spinach into small pieces, three tsp of plain flour , four tbsp of panko bread crumbs and mix altogether well and keep it on side

The reason i am recommend panko bread crumbs is because its more coarse crumb than normal .Not only this bread crumb will make your fried foods crisper but also it absorb less oil too.

Now make a round or any of your liking shape of cutlets that you want and keep it in a plate ready to fry

Take a bowl add in 2 tsp of plain flour, a pinch of black pepper mix with water into a thin liquid base

Take a plate add in panko bread crumbs four tbsp, half tsp chilli powder, pinch black pepper and mix well and keep it ready

Heat a non-stick frying pan in medium flame adding olive oil or avocado oil to shallow fry our cutlets. Wait for the oil to heat up.

Now the oil should be ready to fry our veg cutlets.

Now take a vegetable cutlet dip in flour first and dip in panko bread crumbs and drop it slowly in oil with taking good care of your hands.

Slowly keep turning now and then. Fry until they look golden brown in colour .Remove the cutlets onto a plate with kitchen tissue .Fry all the cutlets and switch of the flame

Enjoy your hot hot vegetable cutlets with amazing tasting chutney with your friends and family .

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Super tasty cutlets are very healthy. Children will love to have vegetables this way nicely .Perfect for packed school lunch too .