Vermicelli Cutlets

Vermicelli Cutlets

Make this as your next patty whenever you are planning to make delicious burgers for your kids.

Prep

5 min

Cook time

10 min

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Ingredients

  • 3 tbsp oil
  • 1 tsp ginger paste
  • 1 grated carrot
  • 1/4 cup boiled green peas
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 cup boiled vermicelli
  • 1 tbsp chopped coriander leaves
  • 3 boiled, mashed all-purpose potatoes
  • 1/4 cup Kissan Chilli Tomato Sauce
  • Serving Size 2

    Amount per serving

    • Energy 875
    • Protein 7.2g
    • Carbohydrate incl. fibre 154.1g
    • Carbohydrate excl. fibre 156.5g
    • Sugar 38.1g
    • Fibre 11.0g
    • Fat 21.5g
    • Saturated Fat 2.3g
    • Unsaturated Fat 18.0g
    • Monounsaturated Fat 4.2g
    • Polyunsaturated Fat 13.7g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 419mg
    • Salt 1.05g
    • Calcium 13%
    • Iron 37%
    • Potassium 36%
    • Vitamin C 36%
    • Vitamin A 114%

Directions

  1. Heat 1 tablespoon oil in a frying pan on medium heat. Add ginger paste and fry for 1 minute.

  2. Add grated carrot and green peas and cook till tender.

  3. Add all the spice powders and salt and stir well.

  4. Add the cooked vermicelli, chopped coriander and mashed potato.

  5. Add the Kissan Chilli Tomato Sauce and mix well. Shape portions of the mixture into desired shapes.

  6. Place a griddle (tawa) on medium heat and drizzle a little oil on it.

  7. Fry the cutlets on the griddle until both sides turn crispy and light brown.

 
         

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