Serving size:
Serves 4-6
Cooking time: Less than 60 minutes
Rice noodle cakes. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.

INGREDIENTS

200g rice vermicelli noodles
3 eggs, beaten lightly
1 medium carrot (120g),
grated coarsely
1 medium zucchini (120g), grated coarsely
½ cup coarsely chopped
fresh coriander
2 tablespoons gluten-free
sweet chilli sauce
2 tablespoons vegetable oil

METHOD

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

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

Heat a little of the oil in large frying pan; cook ¼-cup mixture, flattening slightly with spatula, until browned both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time.

Serve noodle cakes with extra sweet chilli sauce.