Crispy California Pasta Cakes
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Crispy California Pasta Cakes
Times
- Prep Time : 10 min
- Cook Time : 10 min
- Ready Time : 20 min
Servings
4
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 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
Directions
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
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Is the amount of egg(s) correct? 11 seems like a lot.
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?)
Mmmm, I make a leftover pasta dish that’s similar, only with mushrooms instead of olives. Love the crispiness.
Taste wonderfull with a Tehina sauce