Friday, September 9, 2022

Vegan Sweet Potato Cutlets

These are delicious, vegan, pan-fried cutlets made with sweet potatoes and flavored with an aromatic blend of spices. The sweet, spicy, savory, and the bitter flavors are well balanced in these cutlets. These cutlets are great as starters or snacks and are easy to make. 

Sweet potatoes are a healthy fall veggie that is loaded with nutrients and antioxidants. Sweet potatoes are not only for pie. They can be great in savory recipes too. Though I love sweet potato fries, my favorite way to have sweet potatoes is in the form of a curry my mom makes. We make sambhar and pulikuzhambu, a tangy tamarind based gravy, and I love to add sweet potatoes in these recipes. My kids love these cutlets. Making cutlets with sweet potatoes instead of using potatoes is a great choice to reduce the calories while adding extra nourishment. 

Why should you make these cutlets? Well, because....
  • The recipe is simple and easy to follow. 
  • These are pan-fried and not deep fried.
  • Gives the sweet, spicy, salty, savory, bitter, and nutty flavors all in one bite!
  • This recipe uses buckwheat flour that works as a binder, rice flour can also be used. 
  • Dried methi/fenugreek leaves have a bitter flavor, and it would balance the sweet flavor of the sweet potatoes.
  • Peanuts and coconuts add to the nutty flavor. 
  • These cutlets are delicious and nutritious.
  • These are made with the amazing fall harvest making them a perfect appetizer for fall gatherings.

When making these cutlets, it is important not to overcook the sweet potatoes. It should be just fork tender. If over cooked, there will be a lot of moisture and shaping them would be hard. 

If you are wondering what to serve these with, then there are a few options. Flavored mayo, green mint-cilantro chutney, chimichurri, peanut chutney pair well with these cutlets. My personal favorite is sweet chili sauce, the perfect accompaniment to these cutlets. Every bite is finger-licking delicious!

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media. Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration! Today is the final day of our #fallflavors week. This is my final recipe for the weeklong event and earlier I had shared Pumpkin Rabdi and Apple Pie Pancakes.

Makes 12

Sweet Potatoes - 14oz
Buckwheat flour - 4 tbsp
Salt - 1/2 tsp
Turmeric - 1/8 tsp
Dried fenugreek leaves - 1 tsp
Breadcrumbs - 1/2 cup
Coriander seeds - 1/2 tsp
Cumin - 1/2 tsp
Fennel seeds - 1/2 tsp
Peanuts - 3 tbsp
Desiccated coconut - 3 tbsp (unsweetened)
Chili flakes - 1 tbsp
Thai chili - 1, finely chopped
Ginger - 1/4 tsp, grated
Oil - 3-4 tsp


Cut the sweet potato into 1-in slices. Steam them for 12 minutes or until fork tender.

When the sweet potato slices are cool, peel, and mash them.

Heat a small pan over medium heat. Dry roast the cumin, coriander, and fennel seeds for 1-2 minutes. Add the chili flakes and desiccated coconut and roast for another minute. Set aside to cool.

Pulse the toasted peanuts. Add the roasted spice-coconut mixture, and grind to a coarse powder.

Add the ground spice mixture, quarter cup bread crumbs, buckwheat flour, grated ginger, salt, dried fenugreek leaves, turmeric, and finely chopped Thai chili to the mashed sweet potatoes. Mix together.

Scoop about two to two and a half  tablespoons of the mixture and shape into a ball. Roll the balls in breadcrumbs, flatten them slightly, and set aside. Repeat with each portion.

Heat a pan on medium flame, drizzle about a teaspoon oil and place the cutlets. Pan fry them for about 3-4 minutes and flip and panfry for 2 minutes. Set aside, and cook the rest of the cutlets.

Serve the cutlets warm with green chutney, ketchup, mayo, or sweet chili sauce.

Friday #FallFlavor Recipes

Appetizers and Beverages



Mains Dishes



  1. These potato patties are so easy to make and full of great flavors. Like the idea of serving them with chutney.

  2. I never know what to make with sweet potatoes so I'm going to have to try these!

  3. They sound so flavorful and what a great idea!

  4. These sweet potato cutlets look so flavorful, love the addition of coconut and peanuts!! These will be delicious with a tomato chutney!!

  5. Looks like the perfect lunch to me! Love that you used coconut as a topper.

  6. Great punch of nutrition in a tasty and unique form. These will be on my table as soon as the harvest hits!

  7. I enjoy sweet potato anything. Can't wait to give this recipe a try.

  8. Fun appetizer or meal and really pretty easy to make too. Thanks for all the tips.

  9. Sweet potato candy recipe and Brussels sprouts are a delicious combination perfect for a quick and easy dinner. Roasting sweet potatoes and Brussels sprouts gives them a nice flavor and makes them very healthy.