Bean Noodle Cakes
Ready In: 30 mins
Serves: 4-6
Yields: 12 cakes
Ingredients
- 100 g vermicelli rice noodles
- 150 g green beans
- 1 garlic clove, crushed
- 1 inch fresh ginger, finely grated
- 1⁄2 chili, finely chopped (or leave out altogether if you don't like heat)
- 1 tablespoon sweet soy sauce (or regular, if preferred)
- 1 egg, quickly whisked with fork
- 1⁄4 cup cornflour
- 1⁄4 cup vegetable oil
Directions
- Put noodles in a large bowl and cover with boiling water, allow to stand for 5 minutes, drain and return to bowl. Snip with kitchen scissors to 1 or 1+1/2 inch lengths.
- Slice the green beans finely into thin rounds, add to noodles.
- Add garlic, ginger, chilli, soy sauce, egg and cornflour.
- Mix until well combined.
- Heat oil in a large heavy-based frypan over medium heat. When hot, add large spoonsful of mixture. Cook cakes for 2 to 3 minutes on each side or until golden.
- Transfer cakes when cooked onto kitchen paper, cover to keep warm until mixture is all used up.
- Serve immediately.
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