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Egg Vermicelli Cutlet

Eggs coated with spicy potato mixture, rolled in vermicelli and deep-fried.Egg vermicelli Cutlet Recipe is perfect for your breakfast meal and it is a delicious Indian recipe served as a snack with the added flavour . It is an easy and quick recipe with an easily available ingredient. This is a Sanjeev Kapoor exclusive recipe.

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Egg Vermicelli Cutlet
Main Ingredients Eggs Hard Boiled, Roasted Vermicelli
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Egg Vermicelli Cutlet

  • 4 Eggs Hard Boiled hard boiled
  • 1 cup Roasted Vermicelli
  • 3-4 medium Potatoes boiled and peeled
  • to taste Salt
  • 1 1/2 teaspoons Roasted cumin powder
  • 4 Green chillies finely chopped
  • 1 teaspoon Garlic finely chopped
  • to taste Crushed black peppercorns
  • 1 tablespoon Fresh coriander leaves chopped
  • for deep-frying Oil
  • White of 1 egg whisked

Method

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  1. Grate potatoes into a bowl. Add salt, cumin powder, green chillies, garlic, crushed peppercorns and coriander leaves and mix well.
  2. Coat eggs with a thin layer of this potato mixture.
  3. Heat sufficient oil in a kadai. Put egg white in a bowl and spread vermicelli in a plate.
  4. Dip the eggs in egg white, coat them in vermicelli, press lightly so that the vermicelli sticks to the eggs. Gently slide into hot oil and deep-fry till golden. Drain on absorbent paper.
  5. Serve immediately.

Nutrition Info

Calories 1331
Carbohydrates 153.1
Protein 40
Fat 62.3
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