Corn Noodle Cakes 3-2-1
Prep: 10 min
Cook: 20 min
Servings: 2
You wouldn't believe there's 3 serves of vegetables jammed into these tasty fritters!


  • 120 g angel hair pasta or spaghettini
  • 4 eggs
  • to taste pepper
  • 1 x 400 g can creamed corn
  • 3 spring onions (including green tops), finely chopped
  • 1/2 capsicum, finely chopped


  1. Break spaghetti strands in half. Add spaghetti to a medium pot of boiling water. Cook according to packet instructions. Drain then set aside to cool. Should make about 2 cups of cooked noodles.
  2. Whisk eggs in a large bowl. Season with black pepper then mix in creamed corn, spring onion, capsicum 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 the other side. Transfer to a plate and repeat with remaining mixture.
  4. Serve with sweet chilli sauce and salad, if desired.

Serving Suggestion: Use an egg ring to mould your corn cake into shape
Comment: *To make this dish gluten free, use gluten free pasta or rice noodles

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Nutrition Information

per serving per 100g
Energy 2099 kJ 422 kJ
502 Cal 101 Cal
Protein 25 g 5 g
Fat, total 9 g 2 g
— saturated 2 g 0.5 g
Carbohydrate 74 g 15 g
— sugars 14 g 3 g
Sodium 763 mg 153 mg
Fibre 12 g 2 g

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Comments (3)

  • Avatar

    Great to take in lunchbox with salad, or for picnics. Use any veg, I switched it up by adding mushrooms, sundried tomato and olives! Yumm
    Meredith Rourke
    Posted on: 25 Nov 19

  • Avatar

    Not for me, I would rather just have an omelette.
    Posted on: 09 Mar 19

  • Avatar

    Love these very tasty! I prefer the angel hair easier to manage when cooking and placing into egg rings - or cut the spaghettini in small pieces.
    Marilyn Porter
    Posted on: 02 Dec 18

Rating (3 ratings)