Yam Cutlet Recipe | Air Fryer Suran Tikki
Air fryer yam cutlets made with elephant yam, grated potato and simple Indian seasonings. Also known as suran tikki, these cutlets use a yam-and-potato base without chickpeas or besan.
Servings: 8 medium cutlets
Equipment
- Air fryer
- Food processor
Ingredients
- 2 cups chopped elephant yam suran, peeled; about 300 g
- 2 medium potatoes boiled, peeled and grated
- 1 tablespoon ginger
- 1 tablespoon green chillies
- ½ tablespoon dried mint
- ½ tablespoon mango powder amchur, or lemon juice
- salt quantity to confirm
- 2 tablespoons oil for brushing
Instructions
- Peel the elephant yam, chop it into small pieces and soak it in hot water for 1 hour.2 cups chopped elephant yam
- Drain the soaked elephant yam well.2 cups chopped elephant yam
- Transfer the drained yam to a food processor and process until coarse.2 cups chopped elephant yam
- Boil and peel the potatoes, then grate them. Add the grated potatoes, ginger, green chillies, dried mint, mango powder and salt. Mix well.2 medium potatoes, 1 tablespoon ginger, 1 tablespoon green chillies, ½ tablespoon dried mint, ½ tablespoon mango powder, salt
- Divide the mixture into 8 medium-sized cutlets and shape into round, slightly flattened patties. Freeze for 4 hours or overnight.
- Preheat the air fryer to 185°C (365°F) for 5 minutes.
- Arrange the frozen cutlets in the air fryer basket in a single layer and brush with some of the oil.2 tablespoons oil
- Air fry at 185°C (365°F) for 20–22 minutes. Flip the cutlets and brush with the remaining oil during cooking, then continue until firm and browned on the outside.2 tablespoons oil
Notes
About 2 cups chopped elephant yam is approximately 300 g. Lemon juice can be used instead of mango powder.
Freeze the shaped cutlets for 4 hours or overnight before air frying. Total time shown excludes freezing time.
Yield: 8 medium-sized cutlets.
Salt quantity still needs to be confirmed.