Curried Noodle Fritters
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 cups Rice vermicelli
- 2 pinches ground cilantro
- 2 pinches Curry powder
- 2 scallions (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 bunch Chives (finely chopped)
- ⅛ cup butter
- 6 Tbsps Oil
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.
lunch seasonal
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