Name: Rice noodle cakes
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 200 gram rice vermicelli noodles; 3 eggs, lightly beaten; 1 medium carrot (120g), grated coarsely; 1 medium zucchini (120g), grated coarsely; 1/2 cup coarsely chopped fresh coriander; 2 tablespoon sweet chilli sauce; 2 tablespoon vegetable oil

Rice noodle cakes

Rice noodle cakes. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free. Best of all, it's delicious and makes a perfect light snack or meal for the kids.

Photographer: Teny Aghamalian Stylist: Louise Bickle — Rice noodle cakes

Ingredients

200 gram rice vermicelli noodles

3 eggs, lightly beaten

1 medium carrot (120g), grated coarsely

1 medium zucchini (120g), grated coarsely

1/2 cup coarsely chopped fresh coriander

2 tablespoon sweet chilli sauce

2 tablespoon vegetable oil

Method

1.Place noodles in large heatproof bowl, cover with boiling water. Stand 5 minutes or until tender, drain. Cut noodles coarsely with scissors.

2.Combine noodles, egg, carrot, zucchini, coriander and sauce in large bowl.

3.Heat a little of the oil in large frying pan. Press mixture into palm-sized cakes. Cook, in batches, flattening slightly with spatula, until browned both sides.

4.Serve noodle cakes with extra sweet chilli sauce, if you like.

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