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Relish and Nourish

0 October 29, 2013 Appetizer

Vegetarian Cutlets ( Cheese Cutlets without Cheese )

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This recipe is unbelievable. So far no one who has had it for the first time has been able to guess the base ingredient for these cutlets. I mean seriously ” No one”. I remember making it for the first bloggers meet at my place , and it was a quiz question to tell what is the base ingredient of the cutlets. Cheese, rice, tapioca , yam and so many answers came, but no one could guess that the cutlets had instant noodles. Yes, you read it right, Instant noodles.

In fact the first time I had it I also, could not guess. I had it first time at a friend’s place, whose help at home is an excellent cook. He had learnt it from one lady who had served it in the ladies get together ( Kitty party ). I made a few Variations to the recipe, like adding bell peppers and other veggies.

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Vegetarian Cutlets ( Cheese Cutlets without Cheese )
This is one of my fav snacks when i want to surprise guest and serve something different. And so far no one has been able to guess what goes into it...so here's the recipe ... go ahead and surrprise your guests on this Diwlai
Course appetizer
Cuisine continental
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
serving
Ingredients
  • 65 Grams Ramen Maggie noodles Top / Instant
  • 1 Onion finely chopped
  • 2 Green chillies finely chopped
  • 1/4 Bunch Corainder finely chopped
  • 1/4 Capsicum finely chopped ( if big, if small you can add 1/2 capsicum)
  • To Taste Salt
  • 2 Cups water to boil
  • 1 1/4 Cups Milk
  • 2 Tablespoons cornflour
  • 1/2 cup Water
  • 1 cup Breadcrumbs
  • to Fry Oil
Course appetizer
Cuisine continental
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
serving
Ingredients
  • 65 Grams Ramen Maggie noodles Top / Instant
  • 1 Onion finely chopped
  • 2 Green chillies finely chopped
  • 1/4 Bunch Corainder finely chopped
  • 1/4 Capsicum finely chopped ( if big, if small you can add 1/2 capsicum)
  • To Taste Salt
  • 2 Cups water to boil
  • 1 1/4 Cups Milk
  • 2 Tablespoons cornflour
  • 1/2 cup Water
  • 1 cup Breadcrumbs
  • to Fry Oil
Instructions
  1. Boil water and add instant noodles. when noodles are semi cooked, drain out the excess water and let it cool. Put a spoon of oil such that noodles don't stick
  2. After Noodles have cooled down put them in a pan and put a cup of milk , just enough to soak the noodles well. Cook it for 4-5 mins and keep stirring till you get a thick paste
  3. Transfer the paste in a mixing bowl and let it cool
  4. Add chopped onions, chillies, capsicum, coriander and salt. Mix it well
  5. Mix cornflour in 1/2 to 3/4 cup water to make a thick solution
  6. Make 20 balls and dip them in cornflour mixture
  7. Roll them in bread crumbs
  8. At this stage you can freeze the cutlets upto 3-4 days.
  9. take couple of hours before you need them, and let them thaw
  10. Roll again in breadcrumb and Deep fry till golden brown
  11. Serve with tomato ketchupGo ahead and surprise your guests with this recipe. it is very popular with kids as well ( reduce the chilly if making for kids )
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Categories: Appetizer

Reader Interactions

Comments

  1. Jane Jojo says

    November 24, 2013 at 4:29 pm

    This is a great recipe, Paluk!!! Thanks a lot!!

    Reply
  2. Sanaa A'esha says

    January 13, 2014 at 9:15 am

    This is the coolest innovative recipe from 2013.

    Reply
  3. Aliena Varghese says

    September 21, 2014 at 4:10 pm

    truly awesome!

    Reply
  4. Sujatha Bharadwaj says

    April 11, 2016 at 12:35 pm

    Super …Thks Paluk for this innovative recipe

    Reply
  5. Paluk Khanna says

    April 11, 2016 at 12:54 pm

    Thanks Sujatha !! Do try and let me know how does it turn out

    Reply
  6. Shruti Srivastava says

    April 20, 2016 at 4:26 am

    Awesome recipe ,we enjoyed it

    Reply
  7. Paluk Khanna says

    April 20, 2016 at 5:43 am

    Thanks Shruti !!!

    Reply

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Hi, Thanks for visiting Kitchen Fables !!

I am a chartered accountant by profession and a passionate foodie. Born in a family of foodies I attribute it to my genes. I learnt cooking from my Mom and then later on, from my sister who are both excellent hosts and can cook for any number of guests.

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