Air Fryer Barnyard Millet Cutlets (Sama Rice Tikki)
Barnyard millet and potato patties with ginger, mint and amchur, frozen before air frying for crisp edges.
Servings: 9 cutlets
Ingredients
- 1 cup barnyard millet measured dry, soaked in hot water for 1 hour and drained; not boiled
- 2 cups potatoes boiled, peeled, grated and cooled
- 1 tablespoon ginger finely grated
- ½ tablespoon dried mint
- 1 tablespoon amchur dried mango powder
- salt to taste
- 2 tablespoons oil or ghee for brushing
Instructions
- Wash the dry millet, soak in hot water for 1 hour, then drain thoroughly. Do not boil it separately.
- Combine the cooled, grated boiled potato with ginger, dried mint, amchur and salt.
- Work the drained millet into the potato mixture until evenly combined.
- Divide the mixture into 9 portions and press into flat cutlets. Arrange on a lined tray, cover and freeze for at least 4 hours, or overnight, until firm throughout.
- Preheat the air fryer to 185°C. Place the frozen cutlets in a single layer and brush with some of the oil or melted ghee.
- Air fry for approximately 22 minutes altogether, turning once the first side has firmed. Brush the second side with the remaining oil or ghee.
- Serve when browned and crisp outside, hot in the centre and tender through the millet.
Notes
Makes 9 cutlets. Measure the millet dry, before soaking. Measure the potato after boiling, peeling and grating; keep the boiled potato cooled before mixing.
The 10-minute preparation time assumes the boiled potatoes are ready. Allow 1 hour to soak the millet and at least 4 hours to freeze the shaped cutlets. Air fry directly from frozen for approximately 22 minutes; do not thaw.