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WEEK 28 RECIPES

Vermicelli Cutlet

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Vermicelli Cutlet is a healthy way to pack in some noodles into your child’s tiffin. It’s also loaded with veggies, making it a wholesome dish. Kissan Fresh Tomato Ketchup adds an appealing colour and flavour to the dish making it an irresistible tiffin recipe.  

Prep Time

  10 mins

Cook Time

15 min

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Ingredients

  1. Boiled vermicelli: 1 cup
  2. Boiled potatoes: 2
  3. Grated carrot: 2 tablespoons
  4. Finely chopped capsicum: 2 tablespoons
  5. Boiled green peas: 2 tablespoons
  6. Grated cheese: 1/4 cup
  7. Kissan Fresh Tomato Ketchup: 2 tablespoons
  8. Brown bread crumbs: 1/4 cup
  9. Pepper powder: 1/2 teaspoon
  10. Salt to taste

Method of Preparation

  1. Boil the vermicelli and drain water completely. Keep it aside
  2. Add the rest of the ingredients to noodles and mix it well
  3. Shape them into round cutlets
  4. Pan fry them with oil until brown on both sides
  5. Serve with some more Kissan Fresh Tomato Ketchup for a wholesome tiffin recipe.

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