Recipe Box # 38 - Crispy Pasta Cakes
Joy of Kosher had this for the recipe of the day, yesterday and since I did not have plans for dinner, I decided to take advantage of this intriguing recipe. How often do we make pancakes from pasta?
I made a lot of changes and in the end, I probably had a different recipe, completely. I did not have olives, gruyere, green onions, tarragon
2 cups (1/2 pound) Cooked spaghetti, cooled and chopped into 2-inch pieces
2 cups grated zucchini
2 cups baby spinach, chopped
3/4 cup cheese mixture (I think any cheese that melts would work)
1 small onion, diced
2 eggs, beaten
1 Tablespoon sorghum flour
1/4 teaspoon Kosher salt
black pepper pepper to taste
1 tablespoon olive oil
In a large mixing bowl, combine spaghetti, spinach, zucchini, cheese, onion, egg and flour.
Season with salt and black pepper and set aside. Heat oil in a large non-stick pan over medium-high heat.
Scoop approximately 1/4 cup of pasta mixture into press down lightly.
Cook for 2-4 minutes on each side until crisp and golden.
Remove from pan with slotted spatula and repeat with remaining pasta.
I am not sure why this was so delicious but it was like comfort food, to me, and we politely gobbled it up. I am glad, I used spinach instead of olives (original recipe).
Joy of Kosher is a fantastic website and certainly not only for kosher folks. There are interesting recipes with new ones added, daily. I think you would find it to be a valuable source of recipes.
Linda's Polenta Beef Pie from With a Blast
Loaded Cauliflower Tots (what a great idea) from Make the Best of Everything
and Ultimate Blueberry Cheesecake from Call Me PMc --Yummy
What are we eating this week?
Linked to The Gathering Spot See Ya in the Gumbo Hearth and Soul