These sweet potato millet cutlets are healthy, wholesome, and hearty. They make for a satiating and delicious snack any time of the day!
Course: Side Dish, Snack
Keyword: millet cutlets, sweet potato cutlets
Author: Natasha Minocha
3cups ( 450 gms)Sweet potato, cooked
1 1/4cup ( 250 gms)Barnyard millet / sama ke chawal, cooked
1/4cupCashewnuts, finely chopped
1-2Green chillies, finely chopped
A big handful of chopped cilantro/ coriander
1tspCoriander powder/ dhania powder
1tspRoasted cumin powder/ bhuna jeera
3-4tbspPeanut oil for pan-fryingYou can use any oil of your choice.
Cashew halves for toppingOptional
In a large bowl, combine the cooked sweet potatoes, millets, cashews, green chillies, cilantro and all the spices.
Mix well to form a " dough". Taste and adjust for seasoning.
Form into 12 equal-sized balls, stick a couple of cashew halves on top. Press them slightly to flatten them.
Heat oil in a pan and cook the cutlets for 6-8 minutes each side till crispy and browned on both sides, Serve hot with any chutney/ sauce of your choice. Enjoy!
Cooking sweet potatoes:I like to cut them in thirds and steam them in my steamer or toss in a bit of oil ( peeled and diced) and bake at 200 C for 15-20 minutes, or until soft and cooked through. I prefer the steaming method for recipes that require the potatoes to be mashed.Cooking barnyard millet:Soak the millets for 20-30 minutes. Rinse well. Combine in a saucepan with water. I use 3 cups of water for 1 cup of millets. Add some salt to the water. Cover and bring it up to a boil. Lower the heat and let cook for 15 minutes or so, until soft and cooked through.