## Sweet Potato And Moong Sprouts Cutlet Recipe (Indian Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Sweet Potato And Moong Sprouts Cutlet Recipe** with this easy-to-follow recipe. A traditional **Indian Appetizer**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 5 servings
**Prep time:** 30 minutes
**Cook time:** 25 minutes
**Total time:** 55 minutes
**Cuisine:** Indian
**Course:** Appetizer
**Diet:** Vegetarian
### Ingredients for Sweet Potato And Moong Sprouts Cutlet Recipe:
* 300 grams Sweet Potato
* 1 cup Green Moong Sprouts
* 1/2 cup Poha (Flattened rice) – coarsely ground
* 1/4 cup Coriander (Dhania) Leaves – finely chopped
* 1/2 Onion – finely chopped
* 2 tablespoons Mint Leaves (Pudina) – finely chopped
* 1 teaspoon Green Chillies – crushed
* 1 inch Ginger – grated
* 1/2 teaspoon Amchur (Dry Mango Powder)
* 1 teaspoon Kashmiri Red Chilli Powder
* Salt – to taste
* Sunflower Oil – as needed
* 1 cup Purple cabbage – shredded
* Chaat Masala Powder – as required
* Lemon wedges – as required
### Step-by-Step Instructions to Make Sweet Potato And Moong Sprouts Cutlet Recipe:
1. wash, peel and cook sweet potato until soft.
2. Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down.
3. Cook sprouts with little water with a pinch of salt until tender.
4. Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture.
5. Add this to the mixing bowl with mashed potato.
6. Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste.
7. Mix until well combined.
8. Set this bowl aside for 20 to 30 minutes.
9. This helps enhance the flavour of the tikki.
10. After half an hour shape the mixture into tikkis or cutlets and keep aside.
11. Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan.
12. Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour.
13. Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil.
14. To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon.
15. Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser.
### Tips for the Best Sweet Potato And Moong Sprouts Cutlet Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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* [Chaat Masala Recipe](https://www.evatika.com/directory-recipe/listing/chaat-masala-recipe/)
* [Masala Palak Bhurji Recipe (Masala Palak Bhurji)](https://www.evatika.com/directory-recipe/listing/masala-palak-bhurji-recipe-masala-palak-bhurji/)
* [Soft and Crispy Cheese Stuffed Puff Sticks Recipe](https://www.evatika.com/directory-recipe/listing/soft-and-crispy-cheese-stuffed-puff-sticks-recipe/)
