January 6, 2011

Sweet Potato Pesto Cutlets

The new year is here. And my only wish is that it is a good year for each and everyone of us. We began 2010 with friends at a hill station and hoped that the year would have a lot of travel. I must admit, I felt a little cheated in this regard. Not only did we not travel all that much, the few trips that I did have planned, I had to cancel for different reasons. Yet, even on that front, I did travel to my favourite cities in India: Bangalore, Madras and Hyderabad. And eventually moved to settle down in my second most favourite city in the whole world. So, while I do feel a little cheated, on the whole, the year turned out just fine.

Coming to this post. How do you like to spend your weekends? My ideal weekend would be one where I wake up at leisure and find breakfast ready whenever I do. I like to laze around more during the day and just have different meals magically appear at different times of the day. But we all know that is not how most weekends of mine turn out (or any for that matter).

On days when we wake up closer to lunch time, I try to make a full south Indian meal for the first meal and then like to make something "snacky" for later in the day. The decision about dinner is usually left for later. Here's one such snack idea. It is perfect as a snack and can even double up as a meal.

2 Sweet Potatoes, boiled and peeled
1 Potato, boiled and peeled 
2 slices Bread, crumbled
1/4 cup Soya Granules, prepared according to the instructions on the pack
2 tbsp Parsley Peanut Pesto
1/4 tsp Chilli Powder
Salt to taste

Oil for frying

Mash the sweet potatoes and the potato together. Add the crumbled bread slices and the soya granules and mix well. Add the other ingredients. Make small balls of the mixture and flatten each to form a cutlet.

Heat a frying pan and place the cutlets in the pan. Add a few drops of oil around the cutlets. Cook for 2-3 minutes on one side. Turn over and cook the other side for a couple of minutes, adding a little oil if necessary.

Drain on absorbent paper and serve with some tomato or chilli sauce.

This was the first time I cooked with yellow sweet potatoes. We enjoyed the cutlets and I'm sure I'll be making these babies again.

Happy and Healthy 2011 all of you!