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
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.