Rice noodle cakes
The AWW 'The Gluten-free Cookbook'
Rice noodle cakes. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.
INGREDIENTS
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
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.
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