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Before you jump to Sweet Potato And Mix Veggie Cutlets recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some improvements. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. Read on for some methods to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all do, without difficulty. It’s about being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to sweet potato and mix veggie cutlets recipe. You can cook sweet potato and mix veggie cutlets using 22 ingredients and 21 steps. Here is how you do that.

The ingredients needed to cook Sweet Potato And Mix Veggie Cutlets:

1. Prepare 1 cup Boiled Potato Mash (2 small potatoes)
2. Prepare 1/3 cup Boiled Sweet Potato Mash (1/2 medium sweet potato)
3. Get 1 cup Fresh Breadcrumbs (2 Whole Wheat Bread Slices)
4. Provide 1/4 cup Chopped Coriander Leaves
5. Use 1/2 cup Green Peas
6. Prepare 1/3 cup Chopped Cauliflower / Broccoli Florets
7. You need 1/2 cup Finely Diced Carrots (1/2 carrot)
8. You need 1/3 cup Finely diced Coloured Bell Peppers (Green, Yellow, Red)
9. You need 1 cup Finely Chopped Onions
10. Use 1 tsp Ginger Garlic Paste
11. Get 2-3 Finely Minced Green Chillies
12. Provide 1/4 tsp Turmeric Powder
13. Prepare 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
14. Use 1 1/2 tsp Garam Masala
15. Use To Taste Salt
16. Use 1 tbsp Oil For The Tempering
17. Prepare As required Oil For Shallow Frying
18. Provide For Slurry :
19. Provide 2 tbsp Rice/All Purpose Flour
20. Get 1/4 cup Water
21. Use For Outer Coating :
22. Take As required Fine Semolina (Baarik Rawa/Sooji)

Instructions to make Sweet Potato And Mix Veggie Cutlets:

1. To make Veg Cutlets, heat about 3/4 cups water in a pan. When it starts boiling, add to it the green peas, carrots and cauliflower.
2. Boil on medium heat till the vegetables are cooked. Drain and set aside to cool.
3. Reserve the drained water and use it to make soups or to enhance the flavour of any other vegetarian gravies.
4. Heat a pan and add the oil to it. When it heats up, add the minced green chillies and saute.
5. Add the onions and saute till translucent, adding a pinch of salt to it.
6. Next, add the ginger garlic paste and saute for a while.
7. Add to it the turmeric powder and diced bell peppers and saute for a few minutes.
8. Add to this, the cooked and drained vegetables, red chilli powder and salt to taste. Saute the mixture on medium to high heat till it becomes dry.
9. Mash the veggies well with a masher or the back of a spoon.
10. Add the garam masala powder and mix well. Set aside to cool completely.
11. Transfer this mixture to a mixing bowl, along with the boiled potato and sweet potato mash, chopped coriander leaves, breadcrumbs and salt as needed.
12. Mix well and mould into cutlets of desired shape.
13. Refrigerate this mixture for about 15-20 minutes, which help the cutlets to firm up.
14. In the meantime, mix together the flour and water, ensuring that there are no lumps and spread some semolina in a flat dish.
15. Dip each of the cutlets in the flour slurry and coat well with the fine semolina.
16. Place the coated cutlets on a tray and refrigerate for about half an hour, so that the semolina sets well.
17. Heat a pan and add oil to it for shallow frying the cutlets.
18. When it heats up, keeping the flame high, release about 4 cutlets in the oil.
19. Fry on medium to high heat, till golden brown on both sides.
20. When done, drain onto an absorbent paper.
21. Serve these delicious cutlets with some sweet chilli sauce and some mint coriander chutney for parties or as a tea time snack!

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