Curried Noodle Fritters

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Curried Noodle Fritters
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
226
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie226 kcal(11 %)
Protein1.41 g(1 %)
Fat18.31 g(16 %)
Carbohydrates16.11 g(11 %)
Sugar added0 g(0 %)
Roughage0.62 g(2 %)
Vitamin A60.4 mg(7,550 %)
Vitamin D0 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.16 mg(1 %)
Vitamin B₆0.02 mg(1 %)
Folate8.39 μg(3 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C3.62 mg(4 %)
Potassium40.44 mg(1 %)
Calcium13.32 mg(1 %)
Magnesium4.79 mg(2 %)
Iron0.41 mg(3 %)
Iodine0.1 μg(0 %)
Zinc0.09 mg(1 %)
Saturated fatty acids4.27 g
Cholesterol10.18 mg

Ingredients

for
6
Ingredients
2 cups Rice vermicelli
2 pinches ground cilantro
2 pinches Curry powder
2 scallions (finely chopped)
1 clove garlic (finely chopped)
1 bunch Chives (finely chopped)
cup butter
6 tablespoons Oil
How healthy are the main ingredients?
Chivesgarlic
Product recommendation
Suggested variations: ... Use 1 leek, finely chopped instead of the spring onions and chives ... Substitute the spices for a little grated nutmeg and use 250 g wilted baby spinach leaves instead of the onion and chives.

Preparation steps

1.
Rehydrate the vermicelli noodles in boiling water and leave for about 6 minutes until tender. Drain and chop then place in a bowl.
2.
Add the coriander and curry powder, season well then mix in the onions, garlic and chives.
3.
Heat the butter and 0.5 tbsp of oil in a blini pan, then spoon in a small amount of the noodle mixture. Cook for a few minutes on each side until golden and crisp. Remove to kitchen paper and drain, then keep warm in a low oven while cooking the remaining mixture.