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Ingredientes
- 2½ -3 cups leftover cooked spaghetti
- 2+ eggs, scrambled
- handful parmesan cheese
- chopped fresh parsley, flat leaf or italian
- any other herb such as basil, fennel fronds, tarragon, etc
- chopped garlic
Direcciones
- I usually add a small amount of sauce on the spaghetti just after cooking, then pour the sauce onthe spaghetti on the plate before serving, so there is usually a small amount of sauce on the leftovers. So I usually seperate the spaghetti strands on a cookie sheet that is lined with parchment and put it in the oven to dry it out a bit and this way the spaghetti is a bit on the crunchy side before I add the other ingredients. 350 @15 min.
- Once the spaghetti is out of the oven i cut it up into smaller lengths, then add the other ingredients in a bowl. Mix it up, at this point you can add any ingredients you have on hand, I have added taco meat, chicken, ham, bacon, etc. Itâs never the same twice. Just cut up whatever you want to add into small pieces.
- Use a cast iron or teflon pan. I use cast iron because I feel a little more comfortable using a higher heat on cast iron. Add oil ( i use grape seed-better for a higher heat). Add the spaghetti mixture in clumps and flatten so itâs sorta a single layer of noodles.
- Turn the patties over
- Once they are complete, put the patties of noodles onto paper towels to absorb the oil so they are neater to handle, these are great as finger food, to take along in the car for the kids before games, hockey or for lunch. They donât last very long in my house
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 2 servings | |
| Calories 1209 | |
| Calories from Fat 41 | 3% |
| Total Fat 4.92g | 6% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 733mg | 21% |
| Total Carbs 243.37g | 65% |
| Dietary Fiber 10.5g | 35% |
| Sugars 8.7g | 6% |
| Protein 42.52g | 68% |
