Broccoli Sweet Potato TikkiLuke Coutinho
- Sweet potato – 1
- Broccoli – 1 cup (cut into florets)
- Grated homemade paneer – 3 tbsp
- Sattu powder – 2 tbsp
- Turmeric – 1/4 tsp
- Roasted cumin powder – 1/2 tsp
- Crushed black pepper – 3/4 tsp
- Salt – As needed
- Cold pressed coconut oil – as needed
- Place sweet potato in a container and pressure cook for 3-4 whistles.
- Meanwhile, boil water and add broccoli florets, cook for 2 mins and drain the water completely (or you can steam cook for a couple of mins).
- Grind in a blender coarsely, just for a few seconds, do not make into a paste.
- Squeeze the excess water from the ground broccoli.
- Take one peeled sweet potato in a mixing bowl.
- Mash well without any lumps (approx. 1 cup mashed sweet potato).
- Add ground broccoli, grated paneer, sattu powder, turmeric, cumin powder, black pepper and salt.
- Mix to a dough.
- Divide into equal portions and make equal sized balls out of it. Flatten to a tikki/patty.
- Heat a pan with few drops of oil and place the tikkis over it. Cook over medium flame on both sides until golden layer forms.
- Sweet potatoes are rich in fibre and antioxidants that promote growth of good gut bacteria thereby contributing to a healthy gut.
- Anthocyanin-rich sweet potato helps improve brain health by reducing inflammation.
- Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and rich in potassium and fibre. Its rich in sulforaphane and offers anti-cancer and anti-estrogenic activity.
- Broccoli is a great liver detoxifier.
- Broccoli also contributes to your daily need for calcium, providing 43 milligrams in one cup.
- Relish the tikki during tea time /snack time with the rich flavour of spices and wholesome nutrition benefitting the entire family.
DOWNLOAD PDF: Broccoli sweet potato tikki
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