Delicious quinoa and sweet potato cakes that are easy to prepare and can be cooked by shallow frying, air frying, or baking. Perfect for a healthy snack or meal, these tikkis are made without onion and garlic.
1: Wash quinoa and cook as per instructions. Drain and squeeze excess water out and divide in two equal parts.
2: Wash, peel, and boil sweet potato. Once done, drain water and set aside.
3: Grind green chilli, ginger, and coriander leaves to make a coarse paste.
4: In a bowl, add sweet potato and mash. Add half of quinoa, paneer, amaranth flour, coriander paste, cumin powder, Sendha Namak, and mix.
5: Divide the mixture into equal parts, shape into balls, flatten, and coat with quinoa on both sides.
6: For shallow frying: Heat ghee, place tikkis, cover and cook on low to medium heat until golden brown on both sides.
7: For air frying: Preheat air fryer to 400°F. Place tikkis, brush with oil (optional), and cook for 15-18 mins until golden brown and crisp.
8: For baking: Preheat oven to 400°F, place tikkis on a lined baking tray, and bake for 25-28 mins until golden brown and crisp.
