Noodle Fritters
An absolute portion fail turning into a new favourite lunch: noodle fritters!
Sooo much noodle…
I had a go at making a pad thai of sorts recently (it turned out pretty well, if I do say so myself!), but I just did such a humongous portion of thin egg noodles for it. I used one of those dry packets that come in small round blocks of noodles, and they expanded so much more than I remembered! So after using about 1/3 of it in the actual pad thai, I had a massive airtight box of cooked noodles in my fridge. What to do?! I have seen previously that there are some great fritter recipes for cooked leftover spaghetti, noodles and similar, so I tried making my own version. And boy, was this the perfect use for the leftover noodles! This recipe is very much a guesstimation in terms of quantities as it was a bit of a “make it up as you go along”-kind of thing. The main thing to consider is to get the mix to a nice, gooey consistency with the eggs, and add a bit of dry binder like corn flour - however you may need less of the dry stuff than you think. Try to make one fritter and see how well it sticks together, and you can add more egg/flour if needed!
Deconstructed gyros
Makes about 8 fritters
Total time: Roughly 20 mins
3 cups of cooked noodles (thin egg noodles are ideal, but thicker noodles or spaghetti/linguini or similar would work too!)
1/2 pepper (green, yellow or red), finely chopped
A handful of finely chopped coriander
2 eggs
1/4 cup corn flour
1/2 cup grated cheese (cheddar or parmesan)
A pinch of salt and a generous amount of pepper, any other seasoning you want
Oil or butter for frying
You can of course add lots of other ingredients here: grated courgette or carrot, some cooked green peas, chopped onion, spring onion, cherry tomatoes, bits of bacon or other meat. There are SO many ways you can make these, which make them a brilliant lunch to return to again and again!
Instructions
In a bowl, add the noodles, chopped pepper and coriander. Mix well, add in the grated cheese and your seasoning and mix again. Add in the 2 eggs and mix until you get a nice, gloopy mix that sticks quite well together (check out my Instagram for a photo of what the mix looked like!). Add corn flour bit by bit, you may not need it all and you don’t want that flavour to take over too much. A bit is nice though, and it binds well. If you don’t have corn flour, regular flour works totally fine!
Heat up a large frying pan with oil or butter. With a big spoon or ladle, grab a bit of the mix and place in the hot pan, shape the mix into a flat patty/fritter. Do the same again until you’ve filled up your frying pan (you may have to do a couple of rounds, depending on the size of the mix/pan). Cook on medium heat for about a minute on each side and leave to cool down for a little bit. Ready to eat!
These are lovely on their own, or could even have a little side salad to make it more of a proper meal. Such a fantastic lunch, I am going to do too much noodle on purpose from now on! Side note, these are great for baby led weaning, great to hold for little hands and easy to bite and chew.
Did you make the noodle fritters? What did you add to them? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
