Friday, April 24, 2009

Pasta Cakes

Servings: 2 - 4

  • Macaroni Pasta - 2 cups (raw)
  • Eggs - 2
  • Cold Milk - 1/2 cup
  • Plain flour - 1 cup
  • Corn starch - 1 tbsp
  • Salt & pepper - taste
  • Parsley - 1/2 cup, chopped
  • 1. Cook the pasta according to the package instructions in salted water. Drain and set aside to cool.
  • 2. In a bowl, beat in all the other ingredients together. Once the macaroni is cooled down, toss them in with the egg mixture.
  • 3. Take a small non-stick frying pan, heat 1 tbsp of oil, add one scoop full of the macaroni mixture. Flatten it around the frying pan like a pancake for even distribution. Cover and cook for 3-4 min on medium heat.
  • 4. After 3 min, turn it over. You will know when its ready to turn, when the edges crisp up as shown in the photo.
  • 5. After flipping it cook for 4-5 min on the other side, till it crisps up and all the egg-flour batter has cooked through. Do this for the rest of the mixture. The recipe yields 4 cakes (1 inch thick).
  • 6. Serve immediately, as it is or with a side of grilled fish or meat. Bon App├ętit!


Post a Comment