MACARONI CUTLET

I am a lazy blogger, the worst kind of a photographer, I am a sincere cook but. And happy however. As long as we respect the boundaries, as long as we accept our limitations and appreciate the good in others whole heartedly, we should be happy. In between, all the cat fights are meaningless, waste of time. We should always mind our own business; the lack of which in all of us is the cause of all the irritation and unrest. 

Anyway, yesterday morning I discovered half a packet of macaroni, thought of some cutlets. I google searched some sites for the recipe and went ahead with mine. I will definitely do the mentions later in the post so that you too may find a lot of quick and yummy recipe ideas from there. The cutlets were really crisp and tasty.

I was eager to share this recipe of Macaroni Cutlet, doing which was quick, easy and surely to be loved by your family, specially the kids. I used few ingredients to prepare these vegetarian cutlets like some boiled macaroni, boiled potato, onion, corn and cheese. I am not much of a cheese person, however yesterday I  wished to use some, in different food forums I see corn and cheese pair well. I used some shredded cheddar. As I have told earlier, I am never particular about the ingredients of a recipe, unless it is an authentic regional dish. My version of Macaroni Cutlet requires less of spices, let us do it.

Recipe Courtesy :

Nalini's Kitchen
Easy Kid's Evening Snacks[you tube]
www.foodfood.com

INGREDIENTS :

Macaroni : 200-250 gm [boiled]
Potato : 2-3 standard sized [boiled n mashed]
Sweet Corn : 1small cup
Cheese : 100 gm [ I used shredded Cheddar]
Onion : 1 big [chopped]
Green Chilli : 2-3 [chopped]
Black Pepper Powder : 1/2 tsp
Salt : As Required
Bread Crumb : 100 gm
Corn Flour : 1tbsp
Refined Flour : 2 tbsp
Milk : 5-6 tbsp
Oil : 150-200 ml [to fry]

METHOD : 

Boil the macaroni and the potatoes separately. Mash the potatoes using a little of salt. Peel, wash and slice or chop the onions.

Heat the oil in a wok. Add the sliced or chopped onions and saute till translucent. Add the chopped green chillies and stir.

Add the sweet corns & crushed black pepper, fry for a minute. Add the boiled macaroni and fold in well.

Add the mashed potatoes, fold in well and cook for 2 more minutes. Adjust the salt & black pepper.

Transfer to a plate and let cool. Then add the shredded cheese and milk. Mix well.

Tear off smaller portions and shape into cutlets. Take the bread crumbs onto a plate. Prepare a batter with the cornflour, refined flour and water.

Dip each cutlet in the batter and then coat well in the bread crumb. Repeat.

You can see I had only clicked, Cristine get readied all.

Keep them in an airtight container refrigerated for few hours.

Heat the oil in a wok. Take  the macaroni cutlets out half an hour before and fry in batches at low heat, until they are crisp and light brown.

Cristine did most of the frying part.

Once fried, transfer each onto a tissue paper before serving.

Serve them hot with your favourite sauce or chutney, salad.