SWEET POTATO CUTLET / SHAKARKANDI CUTLET / SWEET POTATO BEETROOT CUTLET

INGREDIENTS
1 medium sized sweet potato (shakarkandi)
1/2 grated beetroot
2 tbsp flour (rice flour or wheat flour (maida))
2-3 tbsp breadcrumbs
1 chopped onion
1 tsp dry mango powder (amchur powder)
1 tsp coriander powder (dhaniya powder)
salt and red chilli to taste
1/2 cup poppy seeds

METHOD
Boil sweet potato. Peel and mash. Add grated beetroot, chopped onion, flour, breadcrumbs, mango powder, coriander powder, salt and chilli. Mix well.


Make desired sized balls, press between your palm. Coat in poppy seeds. Deep fry and serve.

Pictorial:

1. Boil and mash sweet potato.

2. Add grated beetroot.

3. Add chopped onion, breadcrumbs, flour, dry mango powder, coriander powder, salt and chilli.

4. Coat in poppy seeds.

5. Deep fry.

6. Serve!