Easy yam cutlet recipe is made with elephant yam, grated potato, ginger, green chillies, dried mint and mango powder. The mixture is shaped into cutlets and cooked in the air fryer for an easy snack. Indian snacks like tikkis have been a part of our chaat culture for evening teatime. Street food has a lot of veg variety in North India like aloo tikki, corn chaat, bhutte ki khees, dahi papdi, golgappe, dahi sev puri, farali patties and dahi vada.
Elephant yam is known as suran or jimikand in India, so these yam cutlets are also commonly called suran tikki. This version combines processed yam with boiled, peeled and grated potatoes.
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Why Make This in the Air Fryer?
The air fryer cooks these yam cutlets without deep frying them in a pan. The recipe is straightforward: soak the chopped elephant yam, process it, combine it with grated potato and seasoning, shape the cutlets, then air fry them.
Unlike my air fryer vegetable cutlets, these cutlets do not use mixed vegetables or a breadcrumb coating. The main ingredients here are elephant yam and potato.
Ingredients
- Elephant yam (suran)
- Potatoes, boiled and peeled
- Ginger
- Green chillies
- Dried mint
- Mango powder (amchur), or lemon juice
- Salt
- Oil
Elephant yam: Chop the yam into small pieces before soaking. About 2 cups chopped elephant yam is close to 300 g.
Step-by-Step Instructions
Step 1: Soak the chopped elephant yam
Peel the elephant yam, chop it into small pieces and soak it in hot water for 1 hour.
Step 2: Drain the yam
Drain the soaked elephant yam well.
Step 3: Process the elephant yam
Transfer the drained yam to a food processor and process it into a coarse mixture. It does not need to become a completely smooth paste.
Step 4: Add potato and seasonings
Boil and peel the potatoes, then grate them. Add the grated potatoes, ginger, green chillies, dried mint, mango powder and salt. Mix well so that potato is evenly distributed.
Step 5: Shape and freeze the cutlets
Divide the mixture into 8 medium-sized cutlets and shape them into round, slightly flattened patties. Freeze the cutlets for 4 hours or overnight before air frying.
Step 6: Preheat and arrange in the air fryer
Preheat the air fryer to 185°C (365°F) for 5 minutes. Arrange the frozen yam cutlets in the air fryer basket in a single layer. Use 2 tablespoons oil in total for brushing before cooking and again when you flip the cutlets.
Step 7: Air fry until browned
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 they are firm and browned on the outside.
Variations
For a tangier yam cutlet, use lemon juice instead of mango powder. You can also make smaller cutlets from the same mixture if you prefer bite-size patties for serving as an appetizer.
For another potato-based tikki, try my air fryer aloo paneer tikki.
Substitutions
Mango powder: Lemon juice can be used instead of mango powder.
Green chillies: Adjust the amount to suit your preference.
Elephant yam: Yam is the defining ingredient in this recipe, so replacing it would make a different cutlet. For another root-vegetable option, use the dedicated raw banana cutlet recipe instead.
Similar Recipes
- Aloo Tikki in Air Fryer - simple potato patties cooked in the air fryer.
- Aloo Paneer Tikki - potato and paneer cutlets.
- Air Fryer Raw Banana Cutlet - raw banana and potato cutlets.
- Rajma Cutlet - Bean-based Indian cutlets.
- Air Fryer Vegetable Cutlet - mixed vegetable cutlets with a different ingredient base.
- Indian Air Fryer Recipes - More Indian snacks and recipes made in the air fryer.
Yam Cutlet Recipe | Air Fryer Suran Tikki
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
FAQs
Yes. Lemon juice can be used instead of mango powder to add a tangy flavour to the yam and potato mixture.
Suran is commonly known as elephant yam. It is also called jimikand in India.
No. This version uses processed elephant yam and grated potato as the base.
Conclusion
This yam cutlet recipe combines chopped elephant yam with grated potato and a short list of seasonings.We soak, drain and process the yam before mixing it with potato,. It is then shaped into cutlets and cooked in the air fryer.
For English readers, yam cutlet and elephant yam cutlet explain the recipe clearly, while suran tikki keeps the familiar Indian name naturally within the post.
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