Home / Appetizer / Cutlets / patties with sprouted black-eye bean and sweet potato (vegan, gluten-free)
6 October, 2014

Cutlets / patties with sprouted black-eye bean and sweet potato (vegan, gluten-free)

Comments : 26 Posted in : Appetizer, snack, sprouting on by : apsara Tags: , , ,

A delicious, protein-rich snack in the form of patties or cutlets made with sprouted beans.

I had some leftover black-eye bean sprouts that I had made sundal with, last week. We were tired of eating varieties of sundal for the Navaratri festival, and our taste buds were begging for some other form of snack. Quickly made some cutlets combining them with sweet potato, and they were very tasty with some ketchup.


Roughly, this is what went to make 15 cutlets, along with spices. Simple enough, isn’t it?


This is my really late entry into Fiesta Friday #36, Angie’s virtual party hosted by Selma and Elaine.

Also sharing this at VVLP #15 in Annie’s blog co-hosted by Poppy and Angela.

Black-eye bean sprouts and sweet potato cutlets

  • Servings: 15
  • Time: sprout time + 50 minutes
  • Difficulty: easy
  • Print


black-eye bean sprouts- 1  1 /2 cup

large sweet potato- 1

grated ginger- 2 tbsp.

cilantro- 1/3 cup

minced onion- 1 tbsp.

salt- to taste

Panko bread crumbs- about 3/4 cup (I used gluten-free bread crumbs)

oil (coconut/ avocado)- for shallow frying


turmeric powder- 1/4 tsp.

red chilly powder- 1-2 tsp.

coriander powder- 1 tsp.

amchur powder- 1 tsp.


1. Peel sweet potato, chop into big pieces. Cook along with beans in a pressure cooker with some water. 2-3 whistles from the pressure cooker should suffice.


2. After cooling, drain excess water and process with chopped cilantro, onion, ginger and spices in a food processor.


3. Make small balls with the mixture. If it is too wet, use some oat flour to thicken. Flatten with hand and coat with bread crumbs on both sides.


4. Shallow fry (both sides) with oil in a pan on medium heat.


5. Allow to cool slightly so that it is not crumbly. Serve with your favorite ketchup or chutney.


26 thoughts on : Cutlets / patties with sprouted black-eye bean and sweet potato (vegan, gluten-free)

  • October 6, 2014 at 2:55 pm

    I bet this is so tasty with the ingredients you put in it. I love the colors. You plated it in such a pretty way, too. Thanks for sharing, Apsara!

    • October 6, 2014 at 8:15 pm

      I’m glad you like the presentation, Shari. Thank you for the comment!

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  • October 6, 2014 at 6:42 pm

    Wow sprouts and sweet potato my favourite fusion… looks toothsome Apsara. ..

    • October 6, 2014 at 8:16 pm

      yes, this combo works well. Thanks, Chitra!

  • October 6, 2014 at 10:20 pm

    These cutlets look great Apsara. What a great idea to use the left over beans! I love sweet potato so much. Actually last week I made a sweet potato and zucchini cutlet that was so yummy too. 🙂

    • October 7, 2014 at 6:57 pm

      Yes, that would be a good combination. I happen to have zucchini with me right now, should try it!

  • October 7, 2014 at 1:26 am

    Lovely!! Definitely something I would happily make and eat, Apsara 🙂 a lovely addition to Fiesta Friday, thank you 😉

  • October 7, 2014 at 7:11 am

    Waw, Apsara! These cutlets look freaking tasty! I can’t wait to make them! Yummm!

    • October 7, 2014 at 7:07 pm

      Hope you like the taste of it too, my friend. 🙂

  • October 7, 2014 at 12:02 pm

    What an amazing way to mix beans and sweet potatoes! This would make a lovely snack on a Fall evening, Apsara!

    • October 7, 2014 at 7:08 pm

      yes, it is. Improved my mood on a gloomy, rainy day!

  • October 7, 2014 at 2:41 pm

    This is a delicious recipe! Loved it! 🙂

    • October 9, 2014 at 12:05 pm

      Yes, I like the pan, Sonal. Needs some maintenance though- washing immediately, no high heat etc.

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