Rice noodle cakes

 

 

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.

 

Ingredients

 

• 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.