Chicken & Sweet Potato Cutlet

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Growing up in a Pakistani household, eating “chicken & potato cutlets” or “shami (minced beef) kebabs” was a staple. It could be eaten on its own as a sandwich, as a protein-packed side dish to a vegetarian meal, or simply as a snack to tide you over until dinner.

The beauty of cutlets is that they can be made in the dozens in advance, and kept in the freezer. All it takes is 5-10 minutes to heat them up on the stove, and then mind-blowing, filling deliciousness is yours.

Funny story: last summer I spent some time in Pakistan before my official wedding ceremony, called a Nikkah. My in-laws were arriving the day before, and I wanted to impress them by making something from scratch (I know, how very domesticated of me). Of course, I realized I barely knew how to make anything traditional aside from tea or lentils, and my idea to make a quinoa salad was met with a disapproving glare. So instead, I asked my mom to teach me how to make chicken & potato cutlets.

It turned out not to be that hard at all. In fact, as I worked my way through the recipe, I was quite proud of myself. Here I was in my shalwar kameez, making traditional snacks from scratch, that too by candlelight (the electricity had gone out). Best future daughter-in-law eva. That is until, my mom saw that I had dipped each cutlet into a powdered fibre supplement instead of breadcrumbs. In my defence, they looked really similar. Fearing that my in-laws would spend all night in the bathroom, we then spent the next thirty minutes scraping off the fibre and replacing it with breadcrumbs. I’m pretty sure some fibre stayed on there, but hey that’s what you get when you put a nutritionist in charge.

Note: in a traditional recipe, white potatoes and breadcrumbs are used. In this version, I use sweet potatoes and almond flour instead. As always, the recipe is gluten, dairy, sugar and processed garbage free 🙂

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Chicken & Sweet Potato Cutlet

Ingredients:

  • 1 pound skinless, organic bone-in chicken
  • 2 medium sweet potatoes, peeled and roughly chopped
  • 1 cup cilantro, chopped
  • 1 Tbsp green chilies, chopped fine
  • 1/2 tsp red chili powder, or to taste
  • 1/2 tsp ground cumin, or to taste
  • Salt and pepper, to taste

For the coating:

  • 1 egg
  • 1 cup almond or coconut flour

Instructions:

  1. Add water to two saucepans, and bring both to a boil. Place chicken in one, sweet potatoes in the other.
  2. Remove from heat when chicken is done (about 15-20 minutes) and sweet potatoes are done (about 10-12 minutes)
  3. Once cooled, shred the boiled chicken into small pieces. Mash the potato. Mix together in a bowl.
  4. Add in cilantro, chilies, and spices
  5. Form 2-inch, round patties
  6. Leave in fridge to firm (ideally 2-3 hours, but I was impatient and waited 30 minutes)
  7. Remove from fridge, then dip each side in the egg mixture (just one egg beaten)
  8. In a separate bowl, coat each cutlet in flour
  9. Place on a cookie sheet on top of parchment paper. Allow it to freeze.
  10. When you’re ready to eat, simply take one out and pan-fry it with some ghee or coconut oil.
  11. Tip: once all cutlets are frozen, it is best to store them in a container to keep the taste fresh!

Are you fasting in the upcoming month of Ramadan? Get delicious recipes like this one in my ebook, “Ramadan Health Guide“. 

About Alina

I'm a Holistic Nutritionist based in Toronto, Canada and my official title is Certified Nutritional Practitioner (CNP). I received my diploma in Applied Holistic Nutrition from the Institute of Holistic Nutrition. I'm a coach and an educator. Follow Alina on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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