INGREDIENTS
Noodle Cutlets
Servings - 2 - 3
INGREDIENTS

Oil - 25 milliliters
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 65 grams
Carrots - 100 grams
Bell pepper - 130 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Soy sauce - 1 teaspoon
Red chili sauce - 1 tablespoon
Ketchup - 25 grams
Green chili sauce - 2 tablespoons
Vinegar - 1 teaspoon
Boiled mashed potatoes - 600 grams
All purpose flour - 60 grams
Corn flour - 30 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Water - 150 milliliters
Boiled noodles - 300 grams
Corn flour - 30 grams
Bread crumbs - 80 grams
Coriander - 2 tablespoons
Bread crumbs - for coating
Oil - for frying
PREPARATION
1. Heat 25 milliliters oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
2. Then, add 65 grams onions and fry till translucent.
3. Now, add 100 grams carrots, 130 grams bell pepper and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon soy sauce, 1 tablespoon red chili sauce, 25 grams ketchup, 2 tablespoons green chili sauce, 1 teaspoon vinegar and mix it well.
6. Add 600 grams boiled mashed potatoes and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat.
9. In a bowl, add 60 grams all purpose flour, 30 grams corn flour, 1 teaspoon salt, 1 teaspoon black pepper, 150 milliliters water and mix it well to make a thick batter.
10. Take the potato mixture, add 300 grams boiled noodles, 30 grams corn flour, 80 grams bread crumbs, 2 tablespoons coriander and mix it well.
11. Take some mixture in your hands and shape it into a tikki.
12. Dip it in all purpose flour mixture.
13. Then, roll it in bread crumbs properly.
14. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
15. Drain it on an absorbent paper.
16. Serve hot.