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.
For the uses and benefits of Sweet potatoes, check out this link.
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
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.
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.