Sweet Potato and White Bean Cutlets
What do you make when you have cooked sweet potato, white beans and left over rice you want to finish? Cutlets! I haven’t made cutlets or tikis as they are called in Hindi for more than a decade, as I feel guilty about the roil it takes, but this time, I couldn’t resist it.
What you need
- 2 cups of cooked sweet potato
- 1 cup of white beans cooked (or canned)
- 1/2 cup of cooked rice
- 3 Tblsp of chopped cilantro
- 1 green chilli minced
- 1 inch piece of ginger minced
- 2 Tblsps of chia seeds
- 1 tblsp of sesame seeds
- 2 tsp coriander powder
- 1 tsp of amchur (dried mango powder) or sumac
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1.5 cups Breadcrumbs or oat flour
- Oil for shallow frying
How it’s done
- Mash and mix all the ingredients and let sit for 15-20 minutes. The chia seeds should absorb some of the moisture, enabling you to form small balls or cutlets. The mixture will still be sticky – the potatoes were boiled and retain a lot of moisture.
- Heat the oil in a frying pan, or use a non-stick pan to reduce the amount of oil used, and cook the cutlets until done. Doneness is determined by the firmness of the cutlet and the browning it achieves. I used less oil and spent more time cooking these on a medium flame to get the crispy outside and the smooth inside.
Serve with a mint chutney and heirloom tomato avocado stack. The heirloom tomatoes and avocados are simply dressed with salt and pepper, and a light drizzle of avocado oil. They help to balance the spice from the cutlets for a wholesome meal. Enjoy!!