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Crispy California Pasta Cakes


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Crispy California Pasta Cakes


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Crispy California Pasta Cakes


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min




  • 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 ounces)Shredded 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


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


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5 Responses to Crispy California Pasta Cakes

  1. avatar says: Rebecca

    Is the amount of egg(s) correct? 11 seems like a lot.

  2. avatar says: Dodi

    This looks yummy–like a little mini-kugel. (It’s really 1 egg, though, right?)

  3. Mmmm, I make a leftover pasta dish that’s similar, only with mushrooms instead of olives. Love the crispiness.

  4. Taste wonderfull with a Tehina sauce

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