Corn Noodle Cake
Prep: 10 min
Cook: 25 min
Servings: 4
A quick and easy entrée, or a hands-on snack the kids will love!


  • 100 g angel hair pasta or spaghettini, broken into 5cm lengths
  • 6 eggs
  • pepper, to taste
  • 400 g can creamed corn
  • 400 g can reduced-salt corn kernels, drained
  • 3 spring onions (including green tops), chopped
  • 1 small red capsicum, seeded and diced
  • 1 cup fresh coriander, chopped
  • olive or canola oil spray
  • 2 tbs sweet chilli sauce, to serve
  • homemade salsa (chopped tomatoes, chilli and coriander) or 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, kernels, spring onion, 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 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.
Egg rings can help mould your cakes into shape

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

Nutrition Information

per serving per 100g
Energy 1804 kJ 334 kJ
431 Cal 80 Cal
Protein 20 g 3.7 g
Fat, total 13.6 g 2.5 g
— saturated 3.6 g 0.7 g
Carbohydrate 51.4 g 9.5 g
— sugars 14.8 g 2.8 g
Sodium 735.8 mg 136.5 mg
Fibre 11.2 g 2.1 g

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Comments (2)

  • Avatar

    Cooked these tonight. Struggled with them being sloppy in the frying pan so I added some flour and a little cheese for extra flavour. This helped a lot.
    Melissa McIntyre
    Posted on: 24 May 23

  • Avatar

    We used rice noodles and added a bit of fish sauce, ginger and garlic for an Asian twist. Looking forward to having the leftovers for lunch today!
    Anne Finch
    Posted on: 23 Jun 14

Rating (1 ratings)