Here is one more recipe made from leftover Vermicelli Upma, just like my previous post Vermicelli Pakoda. A wonderful and tasty twist. You can make these patties in the morning, let it cool to room temperature then pack it for lunch. Kids love it. You can serve as a snack with evening tea. 

Also, check out recipes for - broccoli and spinach patties and palak/spinach Pathrode 

Ingredients:

• 2 cups - Vermicelli Upma
• 2 tsp - red chili powder (or as per taste)
• 1 tsp - lime juice 
• 2 tsp - finely cut fresh coriander leaves
• ½ cup - boiled and mashed potato helps in binding 
• ½ cup - bread crumbs [store brought or home made] [Suji rava may be used instead]
• ½ cup - oil -for brushing

Method:

1. Take the leftover Vermicelli upma in a mixing bowl.

2. Add red chili powder, lime juice and mashed potato. Mix it all together. 
3. Take about 2 tablespoon vermicelli mixture and form into a ball. Press it gently to form patty shape. Place it on a plate. Shape the rest of mixture into patties and keep it ready.

4. Put a flat pan on stove and turn the flame to medium heat. Spread little on the pan surface.
5. Now, place each patty in the bread crumbs, coat both side and place it on the hot pan. Repeat the same with rest of the patties. 

6. Lightly spray or brush cooking oil over the patties. Let it cook for about 4 to 5 minutes or until the underside it crispy and roasted.

7. Now, flip the patties to cook on the other side. Brush bit oil. 
8. Once the patties is ready, remove from the pan and serve.
9. Serve hot Vermicelli cutlets with green chutney or ketchup. 

NOTE:

• Vermicelli culets can me cooked in regular oven or air fryer as well. 
• If you do not have ready bread crumbs, you can substitute with suji rava / semolina.
• Mashed potato helps for binding and keep the patties shape. Also, adds to the flavor.
• If you don't have leftover Vermicelli upma, just follow the direction on the packet to cook the vermicelli and use it to make the patties. You will need add salt and more chili powder.