Wash and boil sweet potatoes until soft. Cool throughly, peel and mash well.
Make slits on bananas and boil till soft. Cool, peel and mash.
Clean, wash and chop mint leaves and coriander leaves. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash, pat dry and chop raisins. Chop cashewnuts. Blanch almonds in half a cup of boiling water for ten minutes. Drain, cool, peel and chop.
Combine mashed sweet potato and bananas with mint leaves, coriander leaves and ginger. Knead well to form a hard dough. If it is soft, add breadcrumbs.
Divide into twelve equal portions.
Mix raisins, cashewnuts and almonds and stuff this into each portion of above mixture. Shape each stuffed portion into a cutlet.
Heat sufficient oil in a kadai on moderate heat.
Deep fry cutlets in batches, turning over a couple of times, until golden brown and crisp. Drain onto an absorbent paper.
Serve hot with any sour chutney. |
