Air fryer recipe · Breakfast
Air-Fryer Vermicelli Cutlet
Roasted semiya and potato cutlets with a delicate, crunchy golden coating.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 1.6 gprotein
- 16.4 gcarbs
- 0.2 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Roasted vermicelli1 cup
- Boiled potato2
- Onion & green chilli1/2 cup
- Ginger-garlic paste1 tsp
- Rice flour for coating1/4 cup
Method
Cook the vermicelli
Boil the roasted vermicelli until just soft, then drain and spread it out to cool and dry. Slightly dry vermicelli binds better and avoids a mushy cutlet.
Make the mix
Mash the boiled potato and combine with the cooled vermicelli, chopped onion, green chilli and ginger-garlic paste. Season with salt and a pinch of chilli powder.
Shape patties
Form the mixture into firm round patties, pressing well so the vermicelli strands hold. If it feels loose, add a spoon of rice flour to tighten it.
Coat in rice flour
Dust each patty lightly in rice flour for a thin, crackly crust. Rice flour crisps beautifully in the air fryer without going heavy.
Brush with oil
Spray or brush both sides evenly with oil so the coating turns golden. Avoid pooling oil, which can make the crust patchy.
Air-fry until crisp
Air-fry at 190C for 14 minutes, turning once halfway, until the cutlets are golden and crunchy. Serve hot with ketchup or coconut chutney.
