Air fryer recipe · Breakfast
Sprout Tikki
Mixed sprouts and potato shaped into small patties.
- 20 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 250kcal
- 15.1 gprotein
- 47.1 gcarbs
- 1.0 gfat
- 7.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- moong sprouts1 cup
- potato1 medium, boiled and mashed
- onion2 tbsp, chopped
- ginger garlic paste1/2 tsp
- roasted cumin powder1/2 tsp
- besan2 tbsp
- saltto taste
Method
Blend the sprouts
Pulse the moong sprouts in a mixer two or three times until roughly crushed but not smooth. Leaving some texture helps the tikkis hold together and gives a better bite than a fine paste.
Mix the patty dough
In a bowl, combine the crushed sprouts, mashed potato, onion, ginger garlic paste, cumin powder, besan and salt into a firm dough. The besan soaks up moisture so the patties bind and do not crack.
Shape the tikkis
Divide the dough into six portions and press each into a flat, even round. Keeping them the same thickness means they all crisp and cook through in the same time with no soft centres.
Air fry until crisp
Brush the patties lightly with oil and lay them in the basket. Air fry at 180°C for 16 min, flipping halfway, until both sides are crisp and golden brown. The oil helps them colour evenly.
