Moong Sprouts Cutlets

Have you ever tried making cutlets aka tikkis with sprouts?? if not you guys have to make some. Two days back, i pressure cooked some sprouts for making sundal for my evening snacks, but unfortunately they turned out super mushy.Instead of making a dal curry with that mushy cooked sprouts, i quickly cooked some potatoes and turned those mushy sprouts as this super crispy cutlets.They turned out extremely delicious and highly addictive. I served this crispy cutlets with sweet chilly sauce for our snacks and my kids enjoyed these sprouts cutlets thoroughly.

If you have some sprouts at home, dont forget to give a try to this nutritious cutlets. Making cutlets with sprouts is definitely a best way sneak this nutritious sprouts and quite an easiest way to feeds kids. None will notice the addition of sprouts in this cutlets coz those mushy sprouts bind very well with the cooked potatoes and this cutlets tastes almost like our usual aloo tikkis. Hope you guys arent bored of my non stop sprouts based dishes, sorry guys am catching up with some food events i really want to be a part.This is my fourth post for this misc week of blogging marathon, also check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending  to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.

2nos Potatoes (cooked)
1cup Sprouted greengrams (cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
2tbsp Cornflour
1/4cup Bread crumbs
Salt
Oil for shallow frying

Combine the cooked sprouted greengrams, cooked potatoes, garam masala powder, fennel seed powder in a large bowl.

Meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies and curry leaves until the onions turns transculent.

Add this cooked veggies along with the already prepared potato-sprouted greengram mixture.

Mix everything well along with enough salt, make small balls from this mixture,flatten them and keep aside.

Make a white paste with cornflour and enough water, dip the flatten cutlets, roll over the bread crumbs.

Heat the oil for shallow frying,drop gently the already prepared cutlets and fry on both sides in medium flame until the crust turns golden brown..

Enjoy with ketchup for evening snacks..