To begin making the Mixed Vegetable Noodle Cutlet Recipe, Bring water to a boil in a saucepan and add half the pack of Archana's Kitchen Millet Noodles to it. Allow the noodles to soften just a bit. As soon as the noodles soften, turn off the heat and drain the water immediately. We want the noodles that are not fully cooked, but have just softened in water. 

Wash the Archana's Kitchen Millet Noodles in cold running water, drain and. keep aside.

Heat oil in a sauce pan; add the onion, ginger, garlic, capsicum and saute until they become soft. Add the grated carrots and saute for a couple of minutes until it softens. Once soft, turn off the heat and allow it to cool.

In a large bowl, mash the boiled potato, the sauteed vegetables,  the cooked noodles, grated cheese along with salt and pepper  taste. Combine well to make a cutlet mixture. Check the salt and spices and adjust to suit your taste. Finally add in 1/4 cup of the bread crumbs and combine well.

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

Add the breadcrumbs  in a platter. Dip the vegetable noodle cutlet on the crumb mixture and ensure it coats well.

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.

Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetiser, 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.