Sprouted Moong Cutlets | How to make Sprouted Moong Cutlets | Ideas for kids burgers
Hey guys, here is a delicious, nutritious and healthy snack . Please try this snack and enjoy but please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such healthy and delicious recipes.
Sprouted moong with boiled potatoes are a rich source of fibre, protein and carbohydrates. These cutlets are a good way of feeding the kids who don't like to have sprouts or pulses. These cutlets are perfect for breakfast or evening tea. You can keep these inside a burger bun with some cheese, tomato ketch-up and your kid's favourite sauce. I don't think there is any kid who doesn't like burgers.
This is an easy and quick snack with very few ingredients. All you need to do is boil the potatoes in a pressure cooker which takes just about 5-6 minutes. Boil the sprouts in pressure cooker just for a whistle and release the steam immediately so that you don't overcook them. Saute ginger, green chillies, onion, chickpea flour and combine with the boiled and mashed potatoes, boiled sprouts, rock salt, amchur (dried mango powder), fresh coriander leaves, asafoetida (to avoid any stomach bloating, etc.) and shallow fry them with minimum oil in a non-stick pan.
Enjoy hot cutlets with tomato ketch-up which is kids' favourite or some chutney of your choice. Better still, make a burger and treat the kids.
SPROUTED MOONG CUTLETS RECIPE:
Author: Curry for the Soul
Recipe Type: Snack
4 tbsp oil
1 tbsp ginger
2 green chillies
1 onion, finely chopped
1.1/2 tsp salt
1/4 tsp asafoetida
1/4 cup chickpea flour
1 cup sprouted moong, boiled
2 potatoes, boiled and mashed
1 tsp dry mango powder (amchur)
1/4 cup coriander leaves
3 tbsp breadcrumbs
Heat 1 tbsp oil and add ginger, green chillies and saute for 2 minutes
Add onion, 1/2 tsp pink rock salt and saute until onion turns translucent
Add chickpea flour and saute until it turns aromatic and keep it aside
Add boiled and mashed potatoes, boiled moong sprouts, coriander leaves, salt, amchur, sauteed mixture, breadcrumbs and mix well.
Grease palms with oil and take a small portion of the mixture and form a cutlet
Repeat this process and keep all the cutlets in a plate
Sprinkle some breadcrumbs on the cutlets
Heat 2 tbsp oil and shallow fry the cutlets until crisp and golden brown
Serve them hot with tomato ketch-up or any chutney of your choice
For kids, keep the cutlet in a burger bun and spread some tomato ketch-up, cheese, mayonnaise or any other sauce of their choice and enjoy.
STEP-BY-STEP INSTRUCTIONS IN THE FOLLOWING PICTURES: