An easy peasy and quick tea time snack recipe of sweet potato cutlets that even makes for a super lunch box idea. This healthy and yummy recipe is going to be your new chai time favorite
Nothing like recipes that are a child’s play to make and yummy to taste. Agree? Then this sweet potato and peas tikki recipe is going to be your new chai time favorite. Tikki is an Indian term for cutlets. While potato or aloo tikkis are more popular these sweet potato ones are also much loved. Not only are these yummy but are also tad bit healthier than the potato ones. Moreover, not just as a snack, but these cutlets are great for kid’s lunch boxes as well. You could pack a couple just as is along with ketchup or sandwich it between bread slices. Either ways, these tikkis are throughly enjoyable. Furthermore, you could add in some more vegetables to make these cutlets more wholesome. Some options, besides peas are, shredded spinach, grated carrots, boiled sweet corn, finely chopped and steamed broccoli etc.
Now, tikkis generally are deep fried in ghee, at least the street style aloo tikkis are. But here I have only shallow fried mine. Since I make these tikkis out of boiled sweet potatoes, just shallow frying them works wonderfully. Also, shallow frying tikkis in oil makes them a guilt free snack. And something that you can keep making and keep enjoying, plus it’s good for kids this way too. Another way to serve your delicious sweet potato and peas tikki is as finger foods. You could make them slightly smaller in size and serve them appetizers too. These amazing vegan cutlets are definitely going to become the talk of your party!
You may also like,
Roasted sweet potato salad with feta
Bengali nimki with whole wheat flour
Macher chop (Bengali fish cutlets)
Parsi chicken cutlet (patties)
Serving suggestions
I have chosen to keep my sweet potato tikki minimally spiced. This is to let the yumminess of the vegetable itself shine. The sweetness of the potatoes tastes so incredible that, keeping the spices to a minimum brings it out even more. A final sprinkling of a kala namak or black salt is like the jewel in the crown in this sweet potato and peas tikki. Like I mentioned earlier, you could serve these cutlets as tea time snacks, in lunch boxes, as appetizers or even make a yummy breakfast out of it. You can sandwich the tikkis between breads/dinner rolls and have them too. Both, ketchup as well as a cooling mint coriander chutney or even my spicy raw mango one, work really well as condiments here.
While we recently had them with our evening chai, I am going to make them for my next dinner party at home. If you are planning to try this recipe, do let me know how you enjoyed yours. You can share your food pictures with me over on Instagram. Alternately, you could share your feedback in the comments section below.
Eat hearty!
Sweet potato and peas tikki
Equipment
- Frying pan
Ingredients
- 200 g sweet potatoes boiled and mashed
- 50 g potato boiled and mashed
- 60 g peas frozen or boiled
- 2 tbsp rice flour
- 1 tsp garam masala
- 2 tbsp chaat masala
- 3-4 tbsp coriander leaves chopped finely
- 2 fresh chilis chopped finely (omit when making for kids)
- 1 tbsp lemon juice
- ½ cup bread crumbs
- salt to taste
- 3-4 tbsp oil for shallow frying
Fo garnishing
- 1-2 tsp black salt kala namak
- 1 tbsp coriander leaves chopped finely
Instructions
- In a bowl, mix all ingredients (except the garnishing ones and oil) until well combined. Divide this mixture into 6 equal portions
- Now shape each of these into smooth balls and then gently flatten them out to make tikkis, keeping the thickness to about 1 cm. Dab them in bread crumbs and coat well
- Heat a shallow frying pan with the oil over medium heat and cook the tikkis, 3-4 at a time, until lightly browned and crisp on both sides
- Remove on a serving plate and immediately sprinkle the black salt and the coriander leaves. Serve the sweet potato tikkis with ketchup or mint chutney
Notes
- Some options, besides peas that you could add to the tikkis are shredded spinach, grated carrots, boiled sweet corn, finely chopped steamed broccoli etc
- You could also shallow fry the tikkis in ghee
- The rice flour makes the cutlets crisp
- tbsp - tablespoon
- tsp - teaspoon
- g - grams
