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Main Ingredients | Moong Sprouts, Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Sprouted Moong Cutlets
- 1 cup Moong Sprouts blanched
- 2 large Potatoes boiled and grated
- 1 tablespoon Oil
- 1 small Onion finely chopped
- 1/2 inch piece Ginger finely chopped
- 1/4 cup Gram flour (besan)
- 2 Ripe bananas
- 3-4 Green chillies finely chopped
- to taste Salt
- 1/2 medium bunch Fresh coriander leaves finely chopped
- 1 teaspoon Dry mango powder (amchur)
- 1 cup Bread crumbs
Method
- Heat one tablespoon of oil in a pan. Add chopped onion and sauté on medium heat for a minute. Add ginger and stir-fry for thirty seconds. Add besan and sauté till fragrant. Set aside.
- Take peeled ripe bananas in a bowl. Mash and add grated boiled potatoes. Mix in chopped green chillies, salt and blanched sprouts. Mix cooked besan mixture in the potato mixture. Add chopped coriander leaves and amchur powder.
- Mix in three tablespoons of breadcrumbs. Heat two to three tablespoons of oil on a tawa. Take a portion of the potato mixture and roll in remaining breadcrumbs. Pat into desired shape and shallow fry on moderate heat till golden on both sides. Serve hot.
Nutrition Info
Calories | 1080 |
Carbohydrates | 191.7 |
Protein | 35.9 |
Fat | 19.1 |
Other Fiber | Fiber- 16.3gm |
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