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Sweet Potato and White Bean Cutlets

February 15, 2017


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

  1. 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.  
  2. 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!!

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