OMG... this cutlet tastes so divine. I was little skeptical when I picked up the sweet potatoes from the grocery store. But I knew what I had to do with this. I thought of blending the orangish and sweetish sweet potato and the bitterish and greenish methi leaves(fenugreek leaves/vendhaya keerai) with some flavorful Indian spices and bake it in the oven to make luscious cutlets. Sounds mouth watering isn't it?
How it tasted?
If you want to know how it tasted, the cutlets you see in the pic are the last 3 pieces that I saved it from my hubby to click pictures during daylight. They tasted super delicious and we literally licked the plate 🙂 I would say it was a concoction of different taste: hotness from green chili, sweetness from sweet potatoes, bitterness from fenugreek leaves, tanginess from Amchur Powder, sweet and pungent taste from fennel seeds. It also smelt like parupu vadas due to the presence of fennel seeds. You can avoid using fennel seeds if you don't like to chew it in your cutlet. But I loved the flavor of baked fennel seeds. Trust me it had an awesome flavor. Also I guess baking and presence of sweet potatoes helped to reduce the bitterness of Methi leaves. The bitterness was only a background taste. Events This goes all the way to Siri's blog for the JFI-Fennel Seeds event. JFI is the brainchild event of Indira of Mahanandi and it stand for Jhiva for Ingredients. This cutlets are apt for this event as I have developed Jhiva for Fennel Seeds and Sweet Potatoes.
Recently I read a wonderful article on Fenugreek in DK's Chef in you blog. Check out her space to learn the basics, benefits and how to use the various forms of fenugreek in your everyday cooking.For the uses and benefits of Sweet potatoes, check out this link. Ingredients Sweet Potato - 2 Methi/Fenugreek Leaves/Vendhaya Keerai - 3/4 cup Onion - 1/4 (medium) finely chopped or Shallots - 6-7 chopped Green Chili - 2 finely chopped Amchur Powder/Dry Mango Powder - 1/2 tsp Chat Powder - 1/2 tsp Fennel Seeds/Saunf - 1/2 tsp Cumin Powder - 1/2 tsp Cilantro/Coriander Leaves - handful Bread Crumbs - 1/4 cup (add more if needed) Ginger - 1 tsp chopped Asafoetida/Hing - 1/8 tsp Pepper Powder - 1/4 tsp Salt to taste Oil/Cooking Spray Method Boil Sweet Potatoes In a pressure cooker, add salt and water to cover 1/3 the length of sweet potato and cook it for 3 whistles. 2 whistles should be good if you don't want it to be very tender. Once the steam releases open the lid, drain the water and allow it to cool. Then peel the skin off. Baking
Preheat oven to 350 F.
Take a large baking try(I have used cookie try) and drizzle some oil or cooking spray. Spread it all over.
In a large bowl, add sweet potatoes and mash it with your hands or a potato masher.
Add finely chopped onions/shallots, methi leaves, green chili, salt and mix.
Add rest of the ingredients except bread crumbs and oil. Mix it well.
Divide it in equal parts and make small lemon size balls. Take 1 ball at a time in your hand and spread it into a circle with your thumb. If you find this difficult, take a small plastic bag or ziploc, place the ball on it and slowly spread it in to a small circle without breaking it (3-3.5 cm). Then coat both the sides with bread crumbs and also along the circumference of the cutlet and place it on the tray. Again spread it little bit and even the sides with your finger or a knife. I have used my beautiful fingers ;-). Don't make it too thin or too thick, around 1 cm thickness should be good. Sprinkle 1 or 2 tbsp of the remaining bread crumbs over it and bake it in the oven for 10 minutes. Remove the tray and slowly flip the cutlets and bake it for another 5 minutes. Then broil it for 2 minutes and turn off the oven. Let it stay for a while. Serve it with ketchup or with a dip of your choice. [OPTIONAL] If you would like some smoky flavor and steak like presentation, place the baked cutlet on the chappati maker/grill and toast it for a minute or two. Ensure that you don't burn the cutlet. I liked the smoky effect on the cutlet, it was absolutely delicious.