Crispy California Pasta Cakes

Crispy California Pasta Cakes

Recipe provided by the California Olive Committee.


  • 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.

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