After-School Snacks: Hakka Noodles and Vegetable Cutlets
Have You Ever Heard of Hakka Noodles and Vegetable Cutlets? Here's the Recipe!
Cutlets are finger foods that are easy to eat. Children like to eat them once they come back from school. Noodles and vegetable cutlets are colorful and healthy.
You can easily make this snack. I am sharing a detailed recipe for you here.
- 1 1/2 cup hakka noodles, boiled
- 1/2 cup cheese, grated
- 5 tsp all purpose flour/maida
- 1/4 cup capsicum, finely chopped
- 1/4 cup cabbage, finely chopped
- 1/4 cup tomato, roughly chopped
- 1/4 cup coriander/cilantro, finely chopped
- 1/8 cup onion, finely chopped
- 1/4 tsp coriander powder
- 1/4 tsp pepper powder
- 1/4 tsp garam masala powder
- salt to taste
- oil for shallow frying
- 1 green chilli
- 4 cloves garlic
- 1 inch ginger
- Keep all the ingredients ready.
- Boil Hakka noodles in water for 8-9 minutes or as directed on the packet. Drain the water, and run cold water over the noodles. Drain it once again. Keep the noodles aside.
- Prepare a coarse mixture of green chili, garlic, and ginger. Keep aside.
- Take a mixing bowl. Add all the ingredients in the list, up to 'salt to taste'. Add the ground masala mix.
- Sprinkle a few drops of water if needed to get a firm dough.
- Take out a lemon-sized dough, and shape it like a cutlet. Prepare 6-8 such shapes.
- Heat a deep-bottomed pan. Add 1/2 tsp olive oil or any other cooking oil on the pan. Place the shapes on the pan. Pour a few drops of oil on top of each shape. Let the heat be medium-high.
- Turn them upside down after 2-3 minutes. Pour a few drops of oil on the top. Cook for 2-3 minutes. You can keep the pan covered during cooking. This will quicken the cooking process.
- Once both the sides are golden brown, remove them, and place on a serving plate.
- Now, Noodles and cheese cutlets are ready to eat.
- Arrange the cutlets in an artistic way to please your kids! Serve hot cutlets with tomato sauce. Enjoy eating the yummy cutlets!
1. You can use any vegetables of your choice, such as carrot, French beans, capsicum, cabbage, tomato, etc. But, don't use too many vegetables in the dish.
2. If you are using the carrot and French beans, par-boil them before adding.
|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Unsaturated fat 2 g|
|Carbohydrates 42 g||14%|
|Sugar 1 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 01 mg|
|Sodium 12 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|