SPRING ONION AND FETA NOODLE CAKES.
This is a recipe for a basic noodle cake. On their own they are a little bland (I still like to eat them plain sometimes)They can be easily jazzed up by serving with a dipping sauce or adding garlic, chilli anything you like really!
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- break up noodles into shorter lengths and boil in lightly salted water for 3 minutes Remove, drain and rinse in cold water.
- mix egg, flour and milk to make a batter add the onions, feta and noodles and mix together.
- Heat some oil in a pan (olive, sesame, spray, chilli whatever your favourite is).
- Fry each cahe for about 2 mins each side giving them a press down after the first turning. Eat hot or cold.
Nutrition Facts : Calories 204, Fat 7.7, SaturatedFat 4.5, Cholesterol 83, Sodium 303.5, Carbohydrate 24.2, Fiber 0.9, Sugar 1.4, Protein 9.1
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Selen Foroghi
[email protected]I've made these noodle cakes several times and they're always a hit. I love that they're so versatile and easy to make.
Usman Bello
[email protected]These noodle cakes are the perfect comfort food. They're warm, cheesy, and so satisfying.
Pleasure Cheatham
[email protected]I'm not a fan of feta cheese, so I omitted it from these noodle cakes. They were still very good!
Bilal Bil
[email protected]These noodle cakes are so easy to make, and they're always a hit with my family. I love that I can use up leftover noodles and vegetables in them.
Gandapur9 gandapur9
[email protected]These noodle cakes were a bit too bland for my taste. I think I'll add some garlic and chili powder next time.
Gugu Dladla
[email protected]I'm not a big fan of spring onions, so I used chopped green onions instead. They were still delicious!
MD roton Islam
[email protected]These noodle cakes are a great way to use up leftover rice. I just cooked the rice according to the package directions and then followed the recipe as written.
Brown Chopz
[email protected]I made these noodle cakes in a mini muffin tin and they were so cute! They're the perfect size for a party appetizer.
Stinson Adair
[email protected]I'm allergic to gluten, so I used gluten-free noodles in these noodle cakes. They turned out great!
Honey Lakeman
[email protected]These noodle cakes are a great way to get kids to eat their vegetables.
Oms giri Giri oms
[email protected]I love how customizable these noodle cakes are. You can really make them your own by adding your favorite ingredients.
Jamie Mccoy
[email protected]These noodle cakes are the perfect finger food for parties. They're always a crowd-pleaser.
Iris Hernandez
[email protected]I'm not a big fan of feta cheese, so I substituted mozzarella cheese in these noodle cakes. They were still very good!
kader umar
[email protected]These noodle cakes are so versatile. I've made them with different types of noodles, vegetables, and cheeses, and they're always delicious.
Rawan Khaled
[email protected]I accidentally used too much salt in these noodle cakes. They were still edible, but they were definitely on the salty side.
Stecy chanda Kabwe
[email protected]These noodle cakes were a bit too oily for my taste. I think I'll try baking them next time.
Momen Shoker
[email protected]My family loved these noodle cakes. They're a great way to use up leftover noodles.
Henry Chinedu
[email protected]I love how easy these noodle cakes are to make. They're perfect for a quick and easy weeknight meal.
Oyebimpe Hamzy
[email protected]These noodle cakes were a hit! The combination of spring onions, feta, and noodles was delicious, and the cakes were perfectly crispy on the outside and tender on the inside. I will definitely be making these again!