Vermicelli Coated Chicken Cutlets

  • Servings: 6
  • Difficulty: medium
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Chicken patties made with cheese, flour, vegetable and stuffed inside potato mixture and coated with vermicelli.

041For filling mixture:
200 gms chicken boneless and boiled

3 tbsp capsicum finely chopped
2-3 tbsp half bunch of fresh coriander, finely chopped
2-3 stems of spring onions, finely chopped
100 gms cheddar cheese
1 tsp black pepper powder
1 cup milk
1 tbsp butter
2 tbsp refined flour
salt to taste

For Patty:
400 gms potatoes, boiled and peeled

1 tsp red chilli powder
½ tsp salt
1 egg for coating
3 tbsp breadcrumbs
vermicelli for coating
oil to fry


First prepare the chicken mixture filling.

Heat butter in a pan and fry flour. Add milk and stir continuously until it becomes a thick sauce. Add cheese, salt, black pepper powder, chicken, capsicum, spring onion, coriander and keep stirring and mixing for 2 minutes. Remove pan from heat and keep aside to cool.

In a large bowl, mash boiled potatoes and add red chilli powder and salt to it.  Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of chicken filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Crumble vermicelli in a plate and add some bread crumbs to it.

Heat oil in a heavy-bottomed non-stick pan.

Coat cutlet/patties first with egg and then with vermicelli-breadcrumbs mixtures.  Fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve hot with sprinkle of coriander and/or spring onions.

Prawn Skewers with Asparagus and Rocket Salad

  • Servings: 4-5
  • Difficulty: easy
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Prawns barbecued with asparagus marinated in Italian herbs and lemon juice.

03315-20 king prawns, only tail on
3 tbsp extra virgin olive oil/ vegetable oil
2 tsp Italian herbs
1 tbsp parsley, finely chopped
½  tsp black pepper powder
2 tbsp lemon juice/ juice of 1 lemon
8-10 asparagus spears, ends trimmed, cut into 2inch pieces
Salt to taste
2 handfuls rocket leaves
1/2 red onion, sliced
Parmesan cheese shavings, to garnish
Balsamic vinegar
Bamboo/metal skewers


In a large bowl, mix 2 tbsp olive oil, Italian herbs, black pepper powder, chopped parsley and lemon juice along with prawns and asparagus. Mix well using hands. Add salt to taste. Leave to marinate for 10-15 minutes.

After marination, thread the prawns onto skewers with asparagus in between.

Arrange skewers on barbecue, grill prawns until pink in colour and thoroughly cooked.  Keep turning while cooking.

In the meanwhile, mix rocket leaves, onion, parmesan cheese, remaining olive oil and balsamic vinegar in a salad bowl. Season salad with salt and pepper, to taste, and toss to combine.

Serve barbecued prawns and asparagus with rocket salad and aioli.

Halloumi Vegetable Kebab

  • Servings: 3-4
  • Difficulty: easy
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Grilled marinated halloumi cheese with vegetables threaded onto the skewers

Halloumi and Vegetable Kebab225 gms cubed halloumi cheese
2 courgettes, cut into rounds
2 medium sized red onions peeled and cut into wedges
2 peppers (any colour) deseeded, cut into pieces
8 closed cup mushroom
8 bamboo skewers,  soaked in water 

For the marinade:
Small handful mint chopped
Fresh chopped coriander
Ground black pepper
Juice of 1 lemon
2 tbsp  extra-virgin olive oil
1 freshly minced garlic clove
1 fresh red chilli deseeded and finely chopped


In a large bowl, mix mint, coriander, ground black pepper, lemon juice, extra-virgin olive oil, minced garlic and chopped red chilli. Add salt to taste.

Stir in the cheese, courgettes, onions, pepper and mushrooms. Cover and place in the fridge to marinate for at least 30 minutes or can be kept overnight to enhance the flavour.

Thread alternating pieces of halloumi, pepper, onion, courgette and mushrooms onto skewers.

Preheat the barbeque or grill or griddle pan and place the kebabs over hot griddle 5-6 minutes, turning frequently until charred at the edges or until the cheese begins to turn golden.

Brush the remaining marinate over the kebabs.

(Tip: To enhance the look of overall kebab, peel the courgettes into long ribbons by using peeler and thread onto the skewers.)

Serve with any fresh green salad and pitta bread.