Sweet Potato-Purple Cabbage Patties/Cutlets

It’s a real-life challenge to pack different school tiffin for kids. And sometimes my head stops working upon what to pack for the next day school lunch. I try to give Sufi all home-cooked food along with fruits, nuts every day. Still, she gets irritated when I repeat Parathas more than twice a week. So, along with various muffins, I’ve started making different types of cutlets these days. I’m using sweet potato as a binding agent mostly instead of the regular potato as they’re healthier in many ways. I often make burgers with these cutlets and Sufi loves the cutlets in burgers. These Sweet Potato-Purple Cabbage Patties happened a few days back. And this time I’ve coated the patties with crushed nachos as I’ve them in my pantry and the patties tasted crispier. Though I usually coat patty/cutlet with breadcrumbs. But Nacho coating worked perfectly this time.

We loved the taste and the different flavours of these cutlets. Apart from making burgers, I served them as a tea-party snack, and they become an instant hit with the guests. They couldn’t believe that a nutritious cutlet can be so much tasty. Made with little oil, these are low calorie, vegan, and gluten-free as well. The recipe is easy to try, I hope you’ll enjoy making them at home. Don’t forget to share your experience with me if you’re cooking this recipe. 🙂

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Sweet Potato-Purple Cabbage Patties/Cutlets

Nutritious Sweet Potato-Purple Cabbage Patties/Cutlets which are great for burgers or snacking. Made with little oil, these are low calorie, vegan, and gluten-free as well.

Course Starters

Cuisine Indian

Keyword gluten-free

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 8

Author Chandrima

Ingredients

• 2 medium sized- Sweet potato (boiled and mashed)
• 1 small- Purple cabbage (thinly sliced)
• 1- Carrot (grated)
• 1/3 cup- Fresh grated coconut
• 2- Green chillies (chopped)
• 1 tsp- Ginger paste
• 1 tsp- Garlic paste
• ½ tsp- Hing/Asafoetida
• ½ tsp- Turmeric powder
• Salt to taste
• ¼ tsp- Garam masala powder
• 1 tsp- Roasted cumin seeds powder
• 1 tsp- Coriander powder
• For coating the cutlets- Breadcrumb, Crushed Cornflakes or Nachos as required
• 2 tbsp- Vegetable oil

Instructions

1. Heat oil in a frying pan (nonstick preferably). Temper with hing, next to add ginger-garlic paste, sauté for a few seconds. Add purple cabbage, turmeric powder, coriander powder, green chillies, and salt. Mix and cook for 5-6 minutes over medium heat. Keep stirring in between.

2. Now add grated carrot, roasted cumin seeds powder, and garam masala powder. Mix well, add coconut, and mashed sweet potato. Mix well, stir and cook for 5-6 minutes over medium heat. Adjust salt, and remove from the heat.

3. Start making round patties and coat them with your preferred coating. I coated the patties with crushed Nachos. 

4. When all the patties are coated, preheat the air fryer at 180 degrees C (read note). Make sure that you brushed the air fryer basket with oil before preheating. 

5. Arrange the patties gently into the basket and air fry for 20 minutes. Stop the air fryer in between and flip the cutlets after the first 10 minutes. 

6. Assemble the burger as per your liking along with the hot patty and serve immediately. The patties taste great on their own as well, so, you can definitely serve them along with tea as a snack or pack them as tiffin. Enjoy!

Recipe Notes

• You can also shallow fry these cutlets if not using an Air fryer.
• The patties can be baked also. Preheat the oven to 180 degrees C. Arrange the cutlets in an aluminium foil lined tray. Grease the upper surface of the foil with oil before placing the patties. Bake for 30 minutes or until crisp to touch.
• These are freezer friendly patties. You can make them in large batches and store the uncooked patties in zip-lock pouches. Consume within a month or two. Just take them out from the freezer 10 minutes prior before Baking/Air Frying.

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