Plantain Vermicelli Cutlets
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Ingredients
  • Ghee- 2 tbsp
  • Ripe Plantain, cubed- 1
  • Thin Vermicelli, cut 3 inches- 2 cups
  • Condensed Milk- 4 to 5 tbsp
  • Water or Milk- ¼ to ½ cup
  • Saffron- 2 pinches, soaked in ½ tbsp water for 5 minutes (optional)
  • Grated Coconut- ¼ cup
  • Egg- 1
  • Sugar- 1 tsp
  • Cashew Nuts- ¼ cup
Instructions
  1. Place a non-stick pan over medium heat, add ½ tbsp ghee.
  2. Add grated coconut, roast till light golden in color.
  3. Keep aside on one side of the pan.
  4. Break the egg onto the pan and scramble the eggs. Add sugar, combine well.
  5. Combine with the roasted coconut. Keep aside the roasted coconut and egg on a plate.
  6. Cut the ripe plantain into small cubes
  7. Add 1½ tbsp ghee to the pan, add the cubed plantain and roast till golden brown. Keep aside.
  8. In the same pan, add vermicelli, saute for a minute.
  9. Add condensed milk, water or milk and soaked saffron. Combine well and cook till vermicelli turns soft. Do not over cook and make it mushy.
  10. Add the roasted plantain, coconut and egg to the cooked vermicelli and combine everything well.
  11. Add cashew nuts, combine well.
  12. Remove the pan from the heat, let cool down a bit.
  13. Make medium sized round patties.
  14. Enjoy as an evening snack or for breakfast.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/plantain-vermicelli-cutlets/