Mixed Vegetable Noodle Cutlet Recipe | Made from Millet Noodles
You must try this fun twist to a regular cutlet - The Vegetable Noodle Cutlet which has the delicious taste from the roasted veggies and combined along with the foxtail millet noodles adding to the nutrition and taste. Perfect appetiser for parties.
The Mixed Vegetable Noodle Cutlet Recipe is a twist to the regular cutlet, as it as noodles giving it a fun twist! You will simply love this Noodle Cutlet that you can serve along with a sweet and spicy asian sauce or even green chutney.
The best part these cutlets are made using Archana's Kitchen Zero Maida - Millet Hakka Noodles. So go ahead and shop Archana's Kitchen Zero Maida - Millet Hakka Noodles today to make this recipe.
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.
If you like this recipe, you can also try other Appetiser recipes such as
15 M
30 M
45 M
20 Cutlets
Ingredients
- 1 cup Cooked rice noodles
- 1 large Potato , boiled
- 1 small Carrot , grated
- 1/2 Capsicum , grated
- 2 teaspoons Mayonnaise
- 2 tablespoons Tomato Salsa
- 2 Cubes of cheese , grated
- 1 cup Britannia Cheese Block , Salt and black pepper to taste
- 1 Slice of brown bread (ground to get fresh bread crumbs)
- 2 tablespoons Oat bran
- 1 cup Whole Wheat Bread crumbs , olive oil to shallow fry
- Oil , to shallow fry
How to make Mixed Vegetable Noodle Cutlet Recipe | Made from Millet Noodles
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.
