Corn Noodle Cake

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

To make this recipe gluten free use vermicelli rice noodles.

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.
Whisk eggs in a large bowl. Season with black pepper then mix in creamed corn, kernels, spring onion, capsicum, coriander and pasta.
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.
Serve with sweet chilli sauce and salad or salsa, if desired.

Hint

Egg rings can help mould your cakes into shape