Cheesy Noodle Potato Cutlet recipe with step by step photos
Like Cheese Noodle Cutlet-
Like Cheese Noodle Potato Cutlet then try these other cutlet recipes. What are Cutlets? Mixtures of boiled veggies, pulses and/or cereals, perked up with aromatic spices and other flavourful ingredients, are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets. See some of the cutlet recipes we love.
Method For Cheesy Noodle Cutlet-
To make the plain flour-water mixture for Cheesy Noodle Potato Cutlet, take plain flour in a bowl.
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Add 3/4 cup of water to it.
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Whisk well using a whisk, make sure no lumps remain.
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Firstly, boil 3 cups of water and break in 1 pack of instant noodles or any noodles of your choice. We are using hakka noodles for this recipe. Add little salt and oil in the boiling water.
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Boil till noodles are cooked and turn soft. Do not overcook by any chance or else there will be texture loss and the noodles will form a lumpy mass.
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Drain off the water using a colander or strainer.
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Refresh the boiled noodles using cold water and keep aside.
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Chop the noddles on a chopping board using a sharp knife.
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Grate a block of cheese and measure ½ cup and keep aside.
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Now, in a large bowl, transfer the processed cheese.
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Add the boiled and drained noodles.
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Add mashed potatoes.
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Also, add coarsely crushed corn kernels. We have boiled the makai before adding. Additionally, you can add boiled peas, capsicum, beans and carrot too.
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Add finely chopped spring onion whites and greens. You can even add coriander if you like.
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Add the finely chopped green chillies. Cut all the veggies very fine so the cutlets doesn't break.
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Add salt and freshly ground black pepper. While we have not added many spices but, if you like chatpate cutlets then put Indian spices like aamchur powder and chilli powder.
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Combine all the ingredients and mix well to form the cheesy noodle cutlet mixture.
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Divide the Cheesy Noodle Cutlet mixture into 10 equal portions.
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Shape each portion into a 75 mm. (3”) flat round cutlet.
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Dip each noodle cutlet in plain flour water mixture. .
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Thereafter, roll the Cheesy Noodle Cutlet in breadcrumbs till it is evenly coated from all the sides. You can prepare them and refrigerate till frying.
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Heat the oil in a kadhai.
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Slide a few Cheesy Noodle Potato Cutlet in the kadhai depending upon the size of pan and cutlet.Deep-fry till they turn golden brown in colour from all the sides. If not deep-fry then you can also, shallow-fry or pan-fry the noodle cutlet.
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Drain the Cheesy Noodle Veg Cutlet on an absorbent paper.Deep-fry all the cutlets in similar manner.
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Serve the Cheesy Noodle Potato Cutlet immediately with tomato ketchup.
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