Name: Noodle cutlet recipe by Pranati NATH at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4th cup green peas boiled; 1/4th cup sweet corn boiled; 2 tblsp gramflour (besan) 2 cups boiled; 1tsp roasted cumin powder; 1tsp garlic powder; 1 tsp garam masala and chilly flakes; 2tblsp milk; ½ cup grated cheese ( I used mozzarella; Breadcrumbs for coating; oil to shallow fry; Salt to taste; Maggi masala- 1 small pouch; 1 cup boiled noodles

ABOUT Noodle cutlet RECIPE

Today's recipe is a simple, quick & delicious snack. Cutlet with a twist ie Noodle cutlet. Actually the truth is I never had this before. Thanks to one of my friend Nilu who prepared this cutlets on my husband’s birthday. When we took the 1st bite it was just yumm. The best cutlet I ever had. I was so impressed by that recipe that I had to try it out. When I asked her about the recipe she told me that she got the recipe from Mummy ka magic from youtube. I prepared this for evening snacks and it was a hit, the hubby just loved it…very nice way to use your leftover noodles into cutlets & moreover we can make it without potatoes. So those who are diabetic can enjoy this too... So here are the delightful cutlets.

Ingredients Serving: 4

1/4th cup green peas boiled
1/4th cup sweet corn boiled
2 tblsp gramflour (besan) 2 cups boiled
1tsp roasted cumin powder
1tsp garlic powder
1 tsp garam masala and chilly flakes
2tblsp milk
½ cup grated cheese ( I used mozzarella
Breadcrumbs for coating
oil to shallow fry
Salt to taste
Maggi masala- 1 small pouch
1 cup boiled noodles

Instructions

In a bowl add the green peas and sweet corn. Mash it well. Add boiled noodles to this and mash again. Add 2 tblsp gram flour to it. Mix it properly.
Now add roasted cumin powd, Maggie masala, salt, chilli flakes, garam masala powder, turmeric powder, grated cheese to it. Add 2 tblsp milk & mash well.
Take 1 ½ cups bread crumbs in a plate. Divide the mixture into equal portions and shape them into balls and further press them lightly to make cutlets.
Coat each cutlet evenly with bread crumbs. Now heat 2-3 tblsp oil in a non-stick pan. Place these cutlets on the pan and shallow fry.
Cook for 3 minutes on each side or till they turn golden brown Drain on absorbent paper.
Transfer onto a serving plate and serve hot with tomato ketchup.

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