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

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 874
    • Protein 7.3g
    • Carbohydrate incl. fibre 154.2g
    • Carbohydrate excl. fibre 156.5g
    • Sugar 38.1g
    • Fibre 11.1g
    • Fat 21.3g
    • Saturated Fat 2.3g
    • Unsaturated Fat 17.9g
    • Monounsaturated Fat 4.2g
    • Polyunsaturated Fat 13.7g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 436mg
    • Salt 1.09g
    • Calcium 13%
    • Iron 40%
    • Potassium 35%
    • Vitamin C 34%
    • Vitamin A 114%

Directions

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

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

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

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

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

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

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

 
         

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