Mixed Vegetable Noodle Cutlet Recipe
Looking for a delightful, easy-to-make snack that’s perfect for any occasion? These Mixed Vegetable Noodle Cutlets are crispy on the outside and packed with flavors on the inside, making them an ideal appetizer, tea-time snack, or a nutritious treat for your kids’ snack boxes. Combining rice vermicelli noodles, boiled potatoes, grated vegetables, and a blend of seasoning, these cutlets are both satisfying and delicious. Serve them with a side of tomato ketchup or a refreshing yogurt dip to elevate their taste!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice Vermicelli Noodles (Thin) – cooked | 1 cup |
| Potato (Aloo) – boiled | 1 |
| Carrot (Gajjar) – grated | 1 |
| Green Bell Pepper (Capsicum) – grated | 1/2 |
| Classic Mayonnaise (With Egg) | 2 teaspoons |
| Tomato Salsa | 2 tablespoons |
| Cheese – grated | 2 (preferably mild cheese, grated) |
| Salt | To taste |
| Black pepper powder | To taste |
| Whole Wheat Brown Bread (fresh crumbs) | 1 loaf (ground to get fresh bread crumbs) |
| Oat Bran | 2 tablespoons |
| Extra Virgin Olive Oil | For shallow frying |
Preparation Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Servings:
- 4 servings
Cuisine:
- North Indian
Course:
- Appetizer
Diet:
- Vegetarian
Instructions:
-
Cook the Noodles:
Begin by cooking the rice vermicelli noodles as per the instructions on the packet. Ensure that you do not use the tastemaker that typically comes with the noodles. Once the noodles are cooked, drain any excess water and set the noodles aside to cool completely. -
-
Prepare the Vegetable Mixture:
In a large mixing bowl, mash the boiled potato until smooth. Add the grated carrot and green bell pepper (capsicum) to the mashed potato. Mix everything well. -
Combine with Noodles:
Now, add the cooled noodles to the vegetable mixture. Add the classic mayonnaise, tomato salsa, grated cheese, salt, and black pepper powder to the bowl. Stir everything until the ingredients are evenly combined. Taste the mixture and adjust the seasoning if necessary. -
Shape the Cutlets:
Divide the mixture into equal portions and shape them into round discs, each about an inch thick. You can also shape them into patties or any shape you prefer. -
Coat with Crumbs:
On a platter, combine the fresh bread crumbs and oat bran. Gently dip each cutlet into the crumb-bran mixture, ensuring the entire surface is coated well. -
Fry the Cutlets:
Heat a skillet over medium heat and add a little extra virgin olive oil for shallow frying. Once the oil is hot, place the shaped cutlets in the skillet. Fry them until they turn golden brown and crispy on both sides. Be sure to turn them carefully so that they cook evenly. -
Serving Suggestions:
Once the cutlets are crispy and golden, remove them from the skillet and place them on a paper towel to absorb any excess oil. Serve these delicious Mixed Vegetable Noodle Cutlets hot as an appetizer, snack, or even in kids’ lunchboxes. You can pair them with a classic tomato ketchup or a refreshing yogurt dip for added flavor.
Tips:
- For extra crunch, you can add some crushed cornflakes or rice flakes to the breadcrumb coating.
- If you want to make this recipe healthier, you can opt for low-fat mayonnaise or use a yogurt-based dressing.
- The cutlets can be stored in an airtight container in the refrigerator for a day or two. Just reheat them on a skillet to restore their crispiness.
These Mixed Vegetable Noodle Cutlets are a wonderful fusion of Indian flavors and textures, perfect for those who enjoy vegetarian snacks with a twist. With a quick preparation and simple ingredients, they are sure to become a family favorite.
