Spicy thai noodle cakes
Spicy thai noodle cakes
2015-07-28 16:48:10
Yields 15
Delicious little morsel of Thailand. Slendier noodles give the cakes their shape and keep them together.
Ingredients
- 3 carrots roughly chopped
- 4 cups of cauliflower florets
- 1 onion chopped
- 1 tsp vege stock powder or cube
- 1 tsp minced ginger
- 1/2 tsp minced lemongrass
- 1 tsp minced chilli
- 2 tsp minced coriander
- 1/2 cup spring onions sliced thinly
- 1 pkt slendier angel hair noodles
- 1 tsp coconut oil
- Spray olive oil
Instructions
- In a saucepan add 1 tsp coconut oil, fry onion & minced herbs until translucent.
- Add carrots and cauliflower. Add just enough water to cover the veges.
- Simmer until carrot is cooked through but not mushy.
- Drain this mixture very well in a colander so no liquid is left. Blend until smooth, add the spring onions and rinsed pkt noodles & allow to cool in fridge.
- Place fry pan on medium heat & add a spray of olive oil. Roll spoonfuls on the mixture in your palms, then flatten. Wrap any loose noodles hanging out around the cake as this will help it stay together in the pan.
- Cook for 5-8 mins depending on size & then flip over.
- Serve with fountain sweet chilli sauce.
- Could also use iceberg lettuce as a wrap for extra crunch.
Notes
- Use angel hair noodles only, other go too rubbery and are inedible
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Kristy
January 3, 2016
I just made this after 8 days on Optifast and feeling very bored with the veges. This was soo tastey and nice to have done texture for a change. Thank you