Thursday, August 22, 2013

Rice noodle cakes

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.
• 200g rice vermicelli noodles
• 3 eggs, beaten lightly
• 1 medium carrot (120g),
• grated coarsely
• 1 medium zucchini (120g), grated coarsely
• ½ cup coarsely chopped
• fresh coriander
• 2 tablespoons gluten-free
• sweet chilli sauce
• 2 tablespoons vegetable oil

Preparation method
Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until tender; drain. Cut noodles coarsely with scissors.

Combine noodles, egg, carrot, zucchini, coriander and sauce in large bowl.

Heat a little of the oil in large frying pan; cook ¼-cup mixture, flattening slightly with spatula, until browned both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time.

Serve noodle cakes with extra sweet chilli sauce.

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