Crispy California Pasta Cakes
Servings
4 Servings
Ingredients
- 2 cups 1/2 pound Cooked spaghetti, cooled and chopped into 2-inch pieces
- 2 cups 1/2 pound Shredded zucchini
- 3/4 cup Sliced California Ripe Olives
- 3/4 cup 3 ouncesShredded gruyere cheese
- 1/4 cup sliced green onions
- 1 Egg beaten
- 1 Tablespoon All purpose flour
- 1 teaspoon Chopped tarragon
- 1/4 teaspoon Kosher salt
- Cayenne pepper to taste
- 1 tablespoon olive oil
- 1 1/2 Tablespoons Creme fraiche
Instructions
- 1 In a large mixing bowl, combine spaghetti, zucchini, California Ripe Olives, cheese, green onions, egg and flour.2 Season with tarragon, salt and cayenne pepper and set aside. Heat oil in a large non-stick pan over medium-high heat.3 Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle.4 Cook for 2-4 minutes on each side until crisp and golden.5 Remove from pan with slotted spatula and repeat with remaining pasta.6 Drizzle cakes with crème fraiche just before serving.
- Source: California Olive
Taste wonderfull with a Tehina sauce
Mmmm, I make a leftover pasta dish that’s similar, only with mushrooms instead of olives. Love the crispiness.
It is 1 egg, not sure how that happened. Thanks.
This looks yummy–like a little mini-kugel. (It’s really 1 egg, though, right?)
Is the amount of egg(s) correct? 11 seems like a lot.