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Before you jump to Sweet Potato And Mix Veggie Cutlets recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are today being given more publicity than ever before and there are good reasons for this. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. A lot of people typically assume that healthy diets call for much work and will significantly alter the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing a couple of modest changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most probably buy many food items out of habit. As an example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? One healthy alternative that can give you a healthy start to your day is oatmeal. If this is not to your liking on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

As you can see, it’s easy to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to sweet potato and mix veggie cutlets recipe. You can cook sweet potato and mix veggie cutlets using 22 ingredients and 21 steps. Here is how you achieve it.

The ingredients needed to make Sweet Potato And Mix Veggie Cutlets:

1. Use Boiled Potato Mash (2 small potatoes)
2. You need Boiled Sweet Potato Mash (1/2 medium sweet potato)
3. Use Fresh Breadcrumbs (2 Whole Wheat Bread Slices)
4. Take Chopped Coriander Leaves
5. Take Green Peas
6. You need Chopped Cauliflower / Broccoli Florets
7. Provide Finely Diced Carrots (1/2 carrot)
8. Use Finely diced Coloured Bell Peppers (Green, Yellow, Red)
9. Use Finely Chopped Onions
10. Provide Ginger Garlic Paste
11. You need Finely Minced Green Chillies
12. Use Turmeric Powder
13. Prepare Red Chilli Powder…. To be adjusted as per preference
14. Prepare Garam Masala
15. Use Salt
16. Take Oil For The Tempering
17. Take Oil For Shallow Frying
18. Get Slurry :
19. Get Rice/All Purpose Flour
20. Use Water
21. Take Outer Coating :
22. You need Fine Semolina (Baarik Rawa/Sooji)

Steps 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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