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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 Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons for this. There are many illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making some small changes can positively impact everyday eating habits.

These sorts of changes are possible with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. Olive oil also has vitamin E which is beneficial for your skin, among other things. It may be that you already think that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you buy these. If you decide to eat organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients because of storage or not being harvested at the right time.

All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.

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

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

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