### TranslatedIngredients: 1 cup Rice Vermicelli Noodles (Thin) - cooked,1 Potato (Aloo) - boiled,1 Carrot (Gajjar) - grated,1/2 Green Bell Pepper (Capsicum) - grated,2 teaspoons Classic Mayonnaise (With Egg),2 tablespoons Tomato Salsa,2 Cheese - grated,Salt - to taste,Black pepper powder - to taste,1 Whole Wheat Brown Bread - (ground to get fresh bread crumbs),2 tablespoons Oat bran,Extra Virgin Olive Oil - to shallow fry ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mixed Vegetable Noodle Cutlet Recipe, Cook your instant noodles without the tastemaker according the instructions on the packet.  Once the noodles are cooked, drain any extra water and set the noodles aside to cool.In a large bowl, mash the boiled potato and mix with grated carrots and capsicum. Add, the cooked noodles and all the remaining cutlet ingredients except the crumbs and the oat bran and combine well. Check the salt and spices and adjust to suit your taste.Divide the cutlet mixture into equal parts and shape them into round discs of about an inch thickness.Combine the breadcrumbs and oat bran in a platter. Dip the vegetable noodle cutlet on the crumb-bran mixture. Heat a skillet on medium heat and place the shaped noodle cutlets on them. Drizzle a bit of oil over the cutlets and pan fry them until brown and crisp on both sides.Serve the Mixed Vegetable Noodle Cutlet Recipe as an appetizer, a tea time snack or even into the snack box for kids. Serve it along with a classic tomato ketchup or even a Yogurt Dip.
