Sweet Potato Oats Tikkis. One of our very favorite brunch options on a weekend.
Vegetarian Patties. Kebabs. Soft and deliciously moist tikkis/kebabs made using sweet potatoes and some very healthy oats.They are a perfect breakfast and/ or snack option and make for a very wholesome and nutritious meal.
They make for a delicious lunch box option with some soft dinner rolls and a complete meal when turned into vegetarian burgers.
Sweet Potatoes are starchy and slightly sweet tasting root vegetables that are highly nutritious. The orange and purple varieties in particular are rich in antioxidants and hence helpful in fighting cancer, heart diseases and aging.
They are good for your gut health and also rich in beta-carotene and hence support a healthy vision.
Sweet potatoes taste amazing when roasted and baked sweet potato fries/ wedges are definitely a healthier option than deep-fried potato fries.
When cooked, sweet potatoes are soft and moist and hence oats are a good and healthy addition to bind them into patties/ kebabs. Oats also provide a nice crunch and texture to the patties when cooked. Mom has been using oats for as long as I can remember; she barely used any bread crumbs in her binding.
Do try and make these tikkis when you want to avoid potatoes and deep-frying; you will definitely love them.
Sweet Potato Oats Tikkis
Ingredients
- 4 boiled & peeled sweet potatoes (well mashed)
- 1/4 cup soft boiled chickpeas (well mashed)
- 1/2 cup coarsely powdered toasted oats
- 2 tbsp chopped coriander leaves/ cilantro
- 1 tbsp grated ginger
- 1-2 green chili finely chopped
- 1/2 tsp paprika/ red chili powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp chaat masala (optional)
- Salt to taste
- 1 tsp lime juice
- 2 tbsp oil for pan-frying
Instructions
- Combine everything except the oil with gentle hands.
- Divide the mixture into equal spherical portions and shape them into patties/ tikkis (oil your palms a bit before you do).
- In a cast iron pan, heat the oil and pan-fry these on low to medium flame until light golden brown on both sides.
- Do not leave them on the pan for too long else they’ll brown/ burn quite fast.
- Enjoy them hot with a chutney/ sauce of your choice.
