Mixed Vegetable Noodle Cutlet Recipe
A vegetarian North Indian Recipes recipe with rice vermicelli noodles (thin) - cooked, potato (aloo) - boiled, carrot (gajjar) - grated. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Mixed Vegetable Noodle Cutlet Recipe, Cook your instant noodles without the tastemaker according the instructions on the packet
rice vermicelli noodles (thin) - cooked(1 cup)salt - to tasteblack pepper powder - to taste - 2
Once the noodles are cooked, drain any extra water and set the noodles aside to cool
rice vermicelli noodles (thin) - cooked(1 cup)extra virgin olive oil - to shallow fry - 3
In a large bowl, mash the boiled potato and mix with grated carrots and capsicum
potato (aloo) - boiled(1)carrot (gajjar) - grated(1)green bell pepper (capsicum) - grated(1/2)cheese - grated(2) - 4
Add, the cooked noodles and all the remaining cutlet ingredients except the crumbs and the oat bran and combine well
rice vermicelli noodles (thin) - cooked(1 cup)tablespoons oat bran(2) - 5
Check the salt and spices and adjust to suit your taste
salt - to tasteblack pepper powder - to taste - 6
Divide the cutlet mixture into equal parts and shape them into round discs of about an inch thickness
- 7
Combine the breadcrumbs and oat bran in a platter
whole wheat brown bread - (ground to get fresh bread crumbs)(1)tablespoons oat bran(2) - 8
Dip the vegetable noodle cutlet on the crumb-bran mixture
tablespoons oat bran(2) - 9
Heat a skillet on medium heat and place the shaped noodle cutlets on them
- 10
Drizzle a bit of oil over the cutlets and pan fry them until brown and crisp on both sides
whole wheat brown bread - (ground to get fresh bread crumbs)(1) - 11
Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetizer, a tea time snack or even into the snack box for kids
- 12
Serve it along with a classic tomato ketchup or even a Yogurt Dip
teaspoons classic mayonnaise (with egg)(2)tablespoons tomato salsa(2)
Rate this recipe
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Mixed Vegetable Noodle Cutlet Recipe
A vegetarian North Indian Recipes recipe with rice vermicelli noodles (thin) - cooked, potato (aloo) - boiled, carrot (gajjar) - grated. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Mixed Vegetable Noodle Cutlet Recipe, Cook your instant noodles without the tastemaker according the instructions on the packet
rice vermicelli noodles (thin) - cooked(1 cup)salt - to tasteblack pepper powder - to taste - 2
Once the noodles are cooked, drain any extra water and set the noodles aside to cool
rice vermicelli noodles (thin) - cooked(1 cup)extra virgin olive oil - to shallow fry - 3
In a large bowl, mash the boiled potato and mix with grated carrots and capsicum
potato (aloo) - boiled(1)carrot (gajjar) - grated(1)green bell pepper (capsicum) - grated(1/2)cheese - grated(2) - 4
Add, the cooked noodles and all the remaining cutlet ingredients except the crumbs and the oat bran and combine well
rice vermicelli noodles (thin) - cooked(1 cup)tablespoons oat bran(2) - 5
Check the salt and spices and adjust to suit your taste
salt - to tasteblack pepper powder - to taste - 6
Divide the cutlet mixture into equal parts and shape them into round discs of about an inch thickness
- 7
Combine the breadcrumbs and oat bran in a platter
whole wheat brown bread - (ground to get fresh bread crumbs)(1)tablespoons oat bran(2) - 8
Dip the vegetable noodle cutlet on the crumb-bran mixture
tablespoons oat bran(2) - 9
Heat a skillet on medium heat and place the shaped noodle cutlets on them
- 10
Drizzle a bit of oil over the cutlets and pan fry them until brown and crisp on both sides
whole wheat brown bread - (ground to get fresh bread crumbs)(1) - 11
Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetizer, a tea time snack or even into the snack box for kids
- 12
Serve it along with a classic tomato ketchup or even a Yogurt Dip
teaspoons classic mayonnaise (with egg)(2)tablespoons tomato salsa(2)
Rate this recipe
