Vegetable Maggi Cutlets


  • 1 packet (70 gms) noodles
  • 1/4 cup grated carrot
  • 1/4 cup grated cabbage
  • 2 1/2 tbsp cornflour
  • 1 tsp dry red chilli flakes
  • Salt to taste
  • Oil for greasing and cooking
  • Tomato ketchup
READ MORE: Open Cheese and Herb Maggi Sandwich


  1. Boil 1 cup of water in a broad non-stick pan, add the noodles and the masala, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
  2. Transfer the cooked noodles into a plate and allow it to cool completely.
  3. Once cooled, add all the remaining ingredients and mix well.
  4. Divide the mixture into 5 equal portions and roll each portion into a cutlet.
  5. Heat the oil in a non-stick griddle and cook the cutlets on a slow flame till they turn golden brown in color from both the sides.
  6. Serve immediately with tomato ketchup.

Nutrient values per cutlet:

Energy 134 cal
Protein 2.1 g
Carbohydrates 15 g
Fiber 1 g
Fat 7.3 g
Cholesterol 0 mg
Vitamin A 133.2 mcg
Vitamin B1 0.1 mg
Vitamin B2 0.1 mg
Vitamin B3 0.8 mg
Vitamin C 5.1 mg
Folic Acid 19.3 mcg
Calcium 42.8 mg
Iron 0.6 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 181.9 mg
Potassium 27.4 mg
Zinc 0.2 mg

Recipe by: Tarla Dalal