Corn Noodle Cake

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• Prep: 10
• Cook: 25 mins
• Serves: 4

Ingredients

• 100 g angel hair pasta or spaghettini, broken into 5cm lengths
• 6 eggs
• pepper, to taste
• 400 g can creamed corn
• 400 g can reduced-salt corn kernels, drained
• 3 spring onions (including green tops), chopped
• 1 small red capsicum, seeded and diced
• 1 cup fresh coriander, chopped
• olive or canola oil spray
• 2 tbs sweet chilli sauce, to serve
• homemade salsa (chopped tomatoes, chilli and coriander) or green side salad, to serve

Method

1. Add pasta to a medium pot of boiling water. Cook for 6-8 minutes or according to packet instructions. Drain then set aside to cool.
2. Whisk eggs in a large bowl. Season with black pepper then mix in creamed corn, kernels, spring onion, capsicum, coriander and pasta.
3. Spray a large non-stick frypan with oil and place on medium to high heat. Drop heaped tablespoons of mixture evenly spread around the pan. Cook for 2-3 minutes or until golden and firm. Flip noodle cake and brown on reverse side. Transfer to a plate and repeat with remaining mixture.
4. Serve with sweet chilli sauce and salad or salsa, if desired. 

Nutrition information