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  • 100g angel hair pasta or spaghettini, broken into 5cm lengths
  • 6 regular eggs
  • freshly ground or cracked black pepper
  • 400g can creamed corn
  • 400g can no-added-salt corn kernels, drained
  • 3 spring onions, including green tops, chopped
  • 1 small red capsicum, seeded and diced
  • 1 cup (25g) chopped coriander, roots removed
  • olive or canola oil spray
  • 2 tablespoons sweet chilli sauce, to serve
  • 0.5 cup homemade salsa (chopped tomatoes, chilli and coriander) or one bowl of green side salad, to serve
  1. Add pasta to a medium pot of boiling water. Cook for 6-8 minutes or according to packet instructions. Drain then set aside to cool.
  2. Whisk eggs in a large bowl. Season with black pepper then mix in creamed corn, corn kernels, spring onions, capsicum, coriander and pasta.
  3. Spray a large non-stick frypan with oil and place on medium to high heat. Drop heaped tablespoons of mixture evenly spread around the pan. Cook for 2-3 minutes or until golden and firm. Flip noodle cake and cook until brown on reverse side. Transfer to a plate and repeat with remaining mixture.
  4. Serve with sweet chilli sauce and salad or salsa, if desired.

Hint: Egg rings can help mould your cakes into shape.



Storage Suggestions

  • Substitute frozen corn or other vegetables for tinned corn.

Equipment List

  • Medium saucepan
  • Colander
  • Whisk
  • Large bowl
  • Large non-stick fry pan
  • Tablespoon
  • Egg lifter
  • Plate


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

414g Quantity per serving Quantity per 100g
Energy 1885kJ 455kJ
Protein 18.4g 4.5g
Fat, total 9.1g 2.2g
— Saturated 1.9g 0.5g
Carbohydrate 68.4g 16.5g
— Sugars 20.7g 5.0g
Fibre 10.7g 2.6g
Sodium 883mg 213mg