Mixed Vegetable Noodle Cutlet Recipe

Archana's Kitchen
Mixed Vegetable Noodle Cutlet Recipe
321 ratings.

The Mixed Vegetable Noodle Cutlet Recipe is a twist to the regular cutlet, as it as noodles to it. The addition of noodles along with the vegetables, gives the cutlet some body and great taste.  In my house breakfast is the most debated meal apart from eggs we always wonder what to cook. So I brought the two favorites of the family together in this quick breakfast delicacy which can easily transform into an evening snack too if needed.

Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetizer, a tea time snack or even into the snack box for kids. Serve it along with a classic tomato ketchup or even a Yogurt Dip.

If you like this recipe, you can also try other Appetiser recipes such as

  1. Bhaji Miligai And Baby Potato Fry Recipe
  2. Chicken Galauti Kebab Recipe
  3. Parsi Mutton Cutlets Recipe

Course: Appetizer
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 1 cup Rice Vermicelli Noodles (Thin) , cooked
  • 1 Potato (Aloo) , boiled
  • 1 Carrot (Gajjar) , grated
  • 1/2 Green Bell Pepper (Capsicum) , grated
  • 2 teaspoons Mayonnaise
  • 2 tablespoons Tomato Salsa
  • 2 Cheese , grated
  • Salt , to taste
  • Black pepper powder , to taste
  • 1 Brown bread , (ground to get fresh bread crumbs)
  • 2 tablespoons Oat bran
  • Olive Oil , to shallow fry

How to make Mixed Vegetable Noodle Cutlet Recipe

  1. To begin making the Mixed Vegetable Noodle Cutlet Recipe, Cook your instant noodles without the tastemaker according the instructions on the packet.  Once the noodles are cooked, drain any extra water and set the noodles aside to cool.

  2. In a large bowl, mash the boiled potato and mix with grated carrots and capsicum. Add, the cooked noodles and all the remaining cutlet ingredients except the crumbs and the oat bran and combine well. Check the salt and spices and adjust to suit your taste.

  3. Divide the cutlet mixture into equal parts and shape them into round discs of about an inch thickness.

  4. Combine the breadcrumbs and oat bran in a platter. Dip the vegetable noodle cutlet on the crumb-bran mixture. 

  5. Heat a skillet on medium heat and place the shaped noodle cutlets on them. Drizzle a bit of oil over the cutlets and pan fry them until brown and crisp on both sides.

  6. Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetizer, a tea time snack or even into the snack box for kids. Serve it along with a classic tomato ketchup or even a Yogurt Dip.

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Last Modified On Saturday, 10 August 2019 13:54
     
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