Crispy California Pasta Cakes

Crispy California Pasta Cakes

Recipe provided by the California Olive Committee.

Ingredients

  • 2 (1/2 lbs.) cups cooked spaghetti, cooled and chopped into 2-inch pieces

  • 2 (1/2 lbs.) cups zucchini, shredded

  • 3/4 cup Lindsay® Sliced California Ripe Olives

  • 3/4 (3 oz.) cup 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 crème fraiche


Cooking Directions

  1. In a large mixing bowl, combine spaghetti, zucchini, Lindsay® Sliced California Ripe Olives, gruyere, 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.

Express yourself

Share Your Comments

comments powered by Disqus