Baked Cutlets

I had some sweet potatoes and had already made a dum style dry curry the other day. So had to think of something new to tempt my husband. I set out to make these cutlets and as usual wanted to try a baked recipe. The sweetpotato, according to this article ranks #1 in nutrition. It is all good carbohydrates and very low fat, moderate protein etc. That was new to me. Nonetheless, I baked these cutlets. They were quite delicious, just a bit dry as there was not one drop of oil.So I sprinked few drops of oil when they were warm enough to absorb. ( About 2 drops on eah side of the cutlet, was enough.)
I served them with tomato sauce and with the usual onions and tomatoes. The number of pieces may depend on the size of the sweet potato. I had three medium ones.






Here goes the recipe, that my husband insisted goes on the blog immediately.


Ingredients:
Sweet potatoes (cooked in skin and peeled and mashed) - about 3/4 ths of a cup
Carrots and French beans (Cut in tiny pieces and cooked) ,Green peas (cooked) -1/4th of a cup
(all of these put together)
Red Chilli powder - 2 teaspoons
Amchoor powder - 1 teaspoon
Bread Crumbs or coarsely powdered corn flakes -to coat the cutlets.
Corn flour and plain flour -2 tablespoons mixed in water to make a paste.
(This paste should have the consistency of paint. To brush on the cutlets)
Salt -to taste
Oil few drops ( if you don't mind the cutlets dry, no oil is required)


For garnish:
2 tomatoes cut in circles
1 onion cut in circles






Preheat oven to 250 deg. C/ 475 deg.F/ gasmark 9/ Super hot.
Mix all the vegetables, salt, chillipowder and amchoor and mix thoroughly.
Put a pan on low fire and toss the above mix until no moisture is left. ( The cutlets will break if there is moisture.)
Allow to cool. Shape the cutlets to desired shape.
With a pastry brush, coat the cutlets with the corn flour- plain flour paste.
Toss them in the breadcrumbs to cover completely.
Place the cutlets on an ovensafe tray and bake for 18 -20 minutes.
Take out and while still warm rub just few drops of oil on each culet.
Serve hot with tomato ketchup, onions and tomato rings or with green chutney.