Sweet Potato & Beetroot Kebab Recipe
Lip smacking appetizer with sweet potato and beetroot
Sweet Potato and Beet Balls is a simple, healthy and delectable recipe that is versatile. It can be served as an appetiser for a party with a spicy sriracha , or as balls with pasta sauce topped on a penne or even made into Indian style kofta’s. The combination of beetroot and sweet potatoes cooked in a no fry method, makes it extra nutritious and delicious. Serve Sweet Potato & Beet Kebab Ball Recipe with ketchup, along with other appetizers like Egg Shoap Recipe | Assamese Appetizer and Bhaji Miligai And Baby Potato Fry Recipe.
Did you know: Sweet Potato is loaded with Iron, fiber, and minerals. They are high in vitamins B6 and C. Peanuts are also a rich source of nutrients and minerals. They contain higher protein ratio when compared to any other tree nut varieties available.
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Note: Corn flour can be replaced with gram flour or any other gluten-free flour to make this recipe 100% gluten-free.
20 M
20 M
40 M
4 Servings
Ingredients
- 1 cup Sweet Potatoes , (about 2) cooked and mashed
- 1 cup Beetroot , (about 2) grated
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 clove Garlic , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1/4 cup Corn flour , or gram flour (besan)
- Salt , to taste
- Oil , as needed
How to make Sweet Potato & Beetroot Kebab Recipe
To begin making the Sweet Potato and Beet Balls Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the chopped onions and garlic. Saute until the onions are translucent and turned soft. At this stage, add in the grated beetroot, turmeric powder, salt and cumin powder.
Cover the pan and simmer on low heat until the beetroot has turned soft.
Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour, mashed sweet potatoes, coriander leaves and green chilies. Check the salt levels and combine all the ingredients well.
Make small lemon sized balls and keep aside. You can cook them in two ways.
Place the balls in a baking tray and into the preheated oven (200C). Bake for about 30 minutes or until you see the balls have begun to brown/golden. Prick the balls with a toothpick to check if it comes out cooked and not raw. Turn the oven off and serve the balls with your favorite sauce like Schezwan Sauce, Honey Mustard Sauce or Sriracha Sauce.
Methos: Using the Paniyaram Pan: (as shown in the picture)
These Paniyaram Pans are very versatile. I like to steam many batters which require deep frying, like making dahi vada's, gobi manchurian or even these balls. Grease the paniyaram pan with a little oil. Place the balls into the holes of the pan. Heat the pan on medium heat. After about 3-4 minutes you will notice the top part steamed and the bottom part browning. At this point, turn over each ball and allow it to roast on the other side. Allow it to cook on medium low heat until the both sided are browned and crisp.
Once done, remove and arrange the Sweet Potato and Beet Balls on serving trays. Serve them as an appetiser with your favorite sauce like Schezwan Sauce, Honey Mustard Sauce or Sriracha Sauce.
