Sweet Potato & Paneer Kofta (Appetizer)
Make these delicious sweet potato koftas that are naturally gluten free, lightly spiced and perfectly crisp. They're easy to prepare, great as a snack and also taste amazing simmered in curry.
Ingredients
- 300 g boiled or roasted sweet potato measured after peeling skin
- 150 g paneer grated
- 2 tablespoon cilantro finely chopped
- 5 tablespoon cornstarch
- 2-4 green chilies finely chopped (super hot!), adjust quantity to taste
- ½ tablespoon lemon juice
- 1 teaspoon salt adjust quantity to taste
- Oil for deep frying
Spices
- 1 teaspoon garlic powder
- 1.5 teaspoon red chilli pepper flakes or adjust to taste
- 1 teaspoon garam masala powder adjust quantity depending on how strong your garam masala tastes/smells
Instructions
- Add all the ingredients into a large mixing bowl.
- Gently combine using a soft spatula to a homogenous mixture. Taste and adjust seasonings if needed.
- Grease your hands lightly with oil.Take small portions(a cookie scoop works great!) and shape into 16-18 round balls.
- Deep fry on medium high heat in batches until golden and crispy!
Notes
- It’s actually better to oven roast the sweet potatoes instead of boiling them because they hold their shape much better and don’t soak up any extra water. Roasting also brings out their natural sweetness, which makes the koftas taste more flavorful.
- If you do not have sharp indian green chillies on hand, use finely chopped serraro peppers.
- Binding these kofta should not be a problem but, always test a small portion of the kofta mixture in hot oil. If the mixture is spreading in oil, add a bit more cornstarch.
- Do not go overboard on spices, because that can easily overpower the gentle sweetness of potatoes.
- You can shape the koftas a day in advance and deep fry right before serving.
- Lastly, due to natural sugars in sweet potatoes, these koftas turn out darker in color as compared to regular potato balls.
Tried this recipe?Let us know how it was!