Kodo millet Sweet potato cutlet  | High fibre gluten free burger patty

Kodo millet sweet potato potty

Kodo millet sweet potato patty

Everyday at around 4:00 PM, I get a flood of light in my living room, which lights up my photography subjects like magic. Today’s subject was the Kodo millet Sweet potato burger patty. I had prepared the patty and was setting up the table for the photoshoot when I saw my little one settle down next to the table watching curiously at what was in front of her. She got into her Masterchef mode all of a sudden and started stacking up the food. I missed to capture the first few seconds of her layering the cheese and patty though.

“Amma, I finished arranging it like Masterchef. I don’t like the lettuce or the chilly or the onion and so I did not put it. I like ketchup on the side. This burger looks yummy. Can I eat it now?” She said. So here it is – a burger with missing ingredients. But definitely her kind of burger.

Kodo millet sweet potato burger

Kodo millet sweet potato burger


Kodo Millet

Kodu Millet is a good substitute for rice as it is gluten-free, rich in fiber, vitamins, and minerals.  Kodo millet works as a great substitute in many rice recipes.

Kodo Millet also knows as Varagarisi in Tamil is a perennial grass that grows up to 150 cm tall. This was a farmer food which has become famous all over with so many bloggers, and media appreciating the benefits and encouraging people to make it our daily food.

Kodo millet varient 1

Kodo millet varient 1

Kodo millet varient 2

Kodo millet varient 2

Sweet potato

The sweeter cousin of potato, high in fibre and protein is a good substitute for potato in any recipe.


Paneer gives the patty a creamer, rich finish. Ofcourse high in protein and fat. (Optional)

Green Chilly

A good combination to the sweetness of the sweet potato is a green chilly.

Where to buy Kodo millet ?

I enjoy buying my produce for home from Jivabhumi, which is a community supported agricultural eco system Kodo millet

Variations to the kodo millet sweet potato burger patty

A burger patty or a cutlet in my mind is a mashed version of something high protein and a small portion of something to hold it together. So I keep experimenting with many many options in my kitchen. Chickpeas and herbed rice combo, potato and black rice, rajma and potato and oats , wheat and oats and many more. 


Tips to make a perfect Kodo millet sweet potato patty

  1. A perfect patty will be firm. To make a firm patty, the cooked ingredients have to drained of any water. Cook the sweet potato, strain for an hour. Mash to smooth paste or grate to get a uniform patty.
  2. Cook kodo millet and strain the excess water off.
  3. 1.Keep the frozen container with the patty out at room temperature for 15 minutes to loosen the patties from the frozen form. 2.Separate them gently and grill it on slow heat till it becomes golden brown on both sides.
Kodo millet sweet potato potty

Kodo millet sweet potato patty

Prep Time 1 hr 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1/2 Cup Kodo millet ( cooks to 1 cup)
  • 1 Cup Boiled mashed potato cooled to room temperature
  • 1/2 Cup Onion thinly sliced
  • 3 Piece Green chilly
  • 1 tbsp Grated ginger
  • 1/4 cup Grated paneer
  • 1/4 Cup Coriander leaves finely chopped
  • 1/2 tsp Turmeric
  • 2 Tbsp Sesame or sunflower oil
  • 3 Tbsp Bread crumbs


  • Wash the kodo millet, pressure cook the millet with 2 cups of water.
  • Let it cool to room temperature. 
  • Mash the kodo millet lightly till the grains become sticky releasing the starch in them.
  • Add the oil. Add Cumin followed by turmeric.
  • Add the green chillies and grated ginger followed by the onion and saute till the onion turns translucent. 
  • Add the turmeric
  • Add the grated cooked sweet potato and salt and mix well. Switch off the stove. 
  • Add the grated paneer.
  • Add the semi mashed Kodo millet. Add the cut coriander leaves. 
  • Mix all the ingredients well to form a dough consistency 
  • Let it cool to room temperature. 
  • Divide the mixture of all ingredients into 3 inch diameter balls (Approx 10 ) 
  • In a dry plate spread the three spoons of bread crumbles. Place each ball of the sweet potato mixture to make ½ inch cylinders. Press some bread crumbs on to the sides of the cylinder. Now the patty is ready. 
  • You can place the patty on a flat griddle or pan with just 1 spoon of oil and grill it turns golden brown on both sides
  • These patties can be stacked and frozen in air tight containers for 15 days.
  • These patties can be served with a burger or inside katti rolls for a filling nutritious lunch. 
Keyword BUrger patty, Cutlet

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