Appetizers > Leftovers > Thailand > Noodle Curry Cakes >
Noodle Curry Cakes
2 tsp. Thai red curry paste
4 eggs
2/3 C leftover tofu, diced
1/2 C fresh cilantro, chopped
6 green onions, chopped
1/2 tsp. sea salt
4 C cooked leftover noodles, cold
2 TBS olive oil or sesame oil
Peanuts, green onions & cilantro for garnish
Mash the curry paste in a large bowl. Add one of the eggs; stir until curry paste is well incorporated. Whisk in the remaining eggs; stir in the tofu, cilantro, green onions and sea salt. Add the noodles; mix gently with hands or use a large wooden spoon. Heat a large skillet over medium heat. Place about 1/3 C of noodle mixture into metal biscuit cutters; cook in batches for three to five minutes on each side, or until golden. Lightly salt cakes. Serve garnished with green onion, cilantro and peanuts. Recipe makes enough for eight to twelve cakes.
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