Cutlets / patties with sprouted black-eye bean and sweet potato (vegan, gluten-free)

A delicious, protein-rich snack in the form of patties or cutlets made with sprouted beans.

I had some leftover black-eye bean sprouts that I had made sundal with, last week. We were tired of eating varieties of sundal for the Navaratri festival, and our taste buds were begging for some other form of snack. Quickly made some cutlets combining them with sweet potato, and they were very tasty with some ketchup.

Roughly, this is what went to make 15 cutlets, along with spices. Simple enough, isn’t it?

This is my really late entry into Fiesta Friday #36, Angie’s virtual party hosted by Selma and Elaine.

Also sharing this at VVLP #15 in Annie’s blog co-hosted by Poppy and Angela.

Black-eye bean sprouts and sweet potato cutlets

• Servings: 15
• Time: sprout time + 50 minutes
• Difficulty: easy
• Print

Ingredients:

black-eye bean sprouts- 1  1 /2 cup

large sweet potato- 1

grated ginger- 2 tbsp.

cilantro- 1/3 cup

minced onion- 1 tbsp.

salt- to taste

Panko bread crumbs- about 3/4 cup (I used gluten-free bread crumbs)

oil (coconut/org. canola)- for shallow frying

spices:

turmeric powder- 1/4 tsp.

red chilly powder- 1-2 tsp.

coriander powder- 1 tsp.

amchur powder- 1 tsp.

Method:

* Peel sweet potato, chop into big pieces. Cook along with beans in a pressure cooker with some water. 2-3 whistles from the pressure cooker should suffice.

* After cooling, drain excess water and process with chopped cilantro, onion, ginger and spices in a food processor.

* Make small balls with the mixture. If it is too wet, use some oat flour to thicken. Flatten with hand and coat with bread crumbs on both sides.

* Shallow fry (both sides) with oil in a pan on medium heat.

* Allow to cool slightly so that it is not crumbly. Serve with your favorite ketchup or chutney.