Noodle Cutlet is the perfect evening snack or breakfast or a cocktail accompaniment option! Delicious with hung curd cabbage salad!
So its time for Blog Hop Wednesday again. Time when we look through a gorgeous blog, drool over pictures and decide whats to be cooked (noodle cutlet, anyone?!!!)
This week the blog assigned to me is ConfusionCook, though you can be assured the confusion is just in the fact that what should be made and not in the recipes. Simple sweet recipes. I spent quite a lot of time on her blog looking at the recipes and like me it feels, she likes baking too.
So it would have been ideal if I had picked up a baking recipe from her but I wanted to do something different and also the fact that she is a baker who does not use eggs. For me, somehow baking without eggs doesn’t sit in my head well and while wondering what to cook, I landed on this maggi cutlet recipe. Now I have seen this recipe at many places in many forms, always thought I should attempt it but somehow never did. This seemed like a good chance to try hands on it.
I made a couple of changes to the recipe though. (hey news LOL) I used a packet of instant rice noodles a friend had got for me, didn’t use the white sauce but instead used a mix of homemade salsa with a touch of mayo and added a boiled potato along with other vegetables for the structure. I served it for breakfast today along with a cabbage and hung curd salad and it was such a win. I pan roasted it in olive oil and next time I am thinking I’ll bake them.
Recipe – Noodle Cutlet (Adapted from the Confusion Cook)