Definitions
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Variations
- Replace the zucchini and carrot with other vegetables such as corn, capsicum, mushrooms or spinach
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Noodles, dried | 2 x 85g packets | 4 packets | 8 packets |
| Eggs, lightly beaten | 5 | 10 | 20 |
| Mozzarella cheese, reduced-fat, grated | 1/2 cup | 1 cup | 2 cups |
| Zucchini, grated | 2 small | 4 small | 8 small |
| Carrot, grated | 1 small | 2 small | 4 small |
| Herbs, dried (to taste) | |||
| Salt and pepper (to taste) | |||
| Vegetable oil spray (as needed) |
Method
- Cook the noodles as per the instructions on the packet, discarding the flavour sachet. Then drain and place them in a large bowl.
- Add the eggs, cheese, zucchini, carrot, herbs, salt and pepper and mix until well combined.
- Place ½ cup of mixture into the pan and cook for 1 – 2 minutes until it is golden brown. Turn the noodle cake over and cook the other side for a further 1 – 2 minutes until it is also golden brown. Remove it from the pan and drain on absorbent paper.
- Repeat the process with the remaining mixture, keeping them warm in a low oven until all of the noodle cakes are made.
- These can be eaten warm or cooled in the fridge ready to be served when needed.
