VEGETARIAN

SPAGHETTI CAKES WITH MUSHROOMS

SERVES 4 Preparation: 15 min Cooking: 15 min 500 g spaghetti,

cooked and drained 60 ml (¼ c) cake flour 1 egg, whisked 100 g white Cheddar

cheese, grated salt and freshly

ground pepper 30 ml (2 T) oil TOPPING 15 ml (1 T) olive oil 250 g cherry

tomatoes 15 ml (1 T) butter 250 g brown mushrooms, sliced Eggs, 2 Feta cheese, 1 round (optional) White Cheddar cheese, 150 g Cream cheese, 125 ml Deboned pork rashers, 8 125 ml (½ c) cream

cheese 10 g chives, chopped 1 Put the cooked spaghetti in a mixing bowl and sprinkle the cake flour over. Mix well. Add the egg and cheese and mix well. Add salt and pepper. 2 Heat a little oil in a nonstick pan. Spoon 80 ml ( ¹⁄₃ c) portions of the spaghetti mixture into the pan. Fry until golden brown on one side, turn over carefully and fry until golden brown on Lean beef mince, 250 g Chicken pieces, 4 Small bread rolls, 8-12 Chopped tomatoes, 1 x 410 g can Brown lentils, 500 ml cooked OR 250 ml uncooked STORE CUPBOARD Cornflour, 10 ml Cake flour, 215 ml Baking powder, 5 ml Lemon juice, 15 ml Dijon mustard, 10 ml

Sboth sides. Repeat with the rest of the spaghetti mixture. 3 Topping Heat the oil in another pan and fry the tomatoes until they burst. Remove from pan. 4 Heat the butter in the same pan. Fry the mushrooms until done and dry. 5 Mix the cream cheese and chives. 6 To serve, spread cream cheese mixture on each cake and top with the mushrooms and tomatoes. Pickled jalapeño or gherkin slices, 60 ml (optional) Red curry paste, 30 ml Coconut milk, 1 x 400 ml can Spaghetti, 500 g