These Sweet Potato Broccoli tikkis are inspired by Mandira's Sweet Potato Cutlets and Ikea's sweet potato medallions. More about the inspiration here.
I have packed them for school lunch along with bread. You can make a sandwich with them as the patty but BS did not like that idea, instead she wanted them separate. You can also wrap them in a roti and that is how she had them for dinner.
Cook in boiling water
2 sweet potatoes
2 small sized potatoes
half a head of broccoli chopped in large florets
Note: They have different cooking time so you have to do them separately or use microwave.
In a bowl mash the potatoes and sweet potatoes together. Sprinkle salt.
In a frying pan, heat 2 tsp olive oil.
Saute
1 fat clove of garlic minced
half of an onion chopped fine
To the frying pan, add the cooked florets and saute for couple more minutes. While you are doing this, break up the florets with your spoon so that the broccoli florets are all crumbled into micro parts.
Add the contents of the pan to the mashed potatoes.
Sprinkle some Garam Masala.
Sprinkle salt to taste
Add about 1/4-1/2 cup of grated Parmesan(1/2 C makes it more cheesy)
With your fingers or the masher, mix all of it together to a uniform mix.
Take a small ball from this mix and then flatten between your palms to make a tikki. Make them to your desired size but not more than 1/2" thick. Place them on a tray lined with parchment paper and pop in the refrigerator for 30 mins.You can keep them there for a day also.
When you are ready to cook, grease a flat pan/griddle with butter and heat it on the stove. Greasing is enough and you do not need too much oil. Place the tikkis on the pan and cook till brown. Flip and brown the other surface too.
Serve hot with some chutney. Also you can use them as a patty for sandwiches to be packed for school
Alternative Bake Option: I have tried baking the tikkis, brushing their surface with little oil and baking them at 350F for 30 mins, after which I have browned them on the tawa/griddle. The stove top is a better choice though.
