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SWEET POTATO & SPROUT KEBAB
Surabhi Sehgal
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Ingredients
2
boiled/ oven roasted
Sweet Potatoes
1/2
Cup
Mung Bean Sprouts
2
tbsp
fresh Mint
chopped
2
tbsp
Coriander
chopped
2
tsp
Ginger Paste
1
tsp
Coriander Powder
1
tsp
Fennel Powder
1
tsp
Black Pepper
1
tbsp
Roasted Besan
1/2
tsp
Garam Masala
Salt
to taste
Green Chillies
to taste
1
tbsp
Vegetable Oil
Instructions
Add all ingrediants to a mixing bowl
Mix well
Shape into lemon size balls. Flatten the balls
Cook the kebabs on a medium hot skillet with some oil. Cook on both sides until crisp.
Serve with your favourite dip and enjoy.