Sweet Potato Cutlet
A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.
Ingredientsfor 5 servings
- 1/2 kg Sweet potato boiled & — mashed
- 100 g Dry prawns fry well and make into a powder
- 2 nos Onion chopped, big
- 3 nos Green chillies
- Ginger garlic paste - 3 tbsp
- Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Chilli powder
- 3/4 tsp Garam masala powder
- Salt, to taste
- Coriander leaves
- Curry leaves
- Bread crumbs
- 2 nos Eggs
- Oil — for frying
Preparation
Step 1
Heat 2 tbsp of oil.
Step 2
Fry ginger-garlic paste.
Step 3
Add onions and green chillies and fry well.
Step 4
Add prawns powder.
Step 5
Add all masalas and salt and fry well till it's dry.
Step 6
Add chopped curry leaves and coriander leaves and fry well.
Step 7
Add mashed potatos and Stir everything together thoroughly.
Step 8
Roll into small balls & flatten it.
Step 9
Dip in egg whites & roll in bread crumbs.
Step 10
Fry in hot oil in oil.
Step 11
Goes well with ketchup.
Tip
Ghee quality matters enormously in traditional sweets. Use homemade ghee if you can — the flavour is incomparably richer.
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