Spring Onion and Feta Noodle Cakes
Crispy, golden, and packed with flavor, these Spring Onion and Feta Noodle Cakes are a creative twist on traditional fritters, perfect for a quick lunch, appetizer, or satisfying snack. Featuring a delightful combination of tender noodles, tangy crumbled feta, and fresh, zesty spring onions, these patties are both comforting and bursting with freshness. Bound together with eggs and a touch of flour, they fry to golden perfection in olive oil, resulting in a crispy exterior and a soft, savory center. With just 15 minutes of prep and pantry-friendly ingredients, these noodle cakes are an ideal choice for busy weeknights or when entertaining guests. Garnish with fresh parsley and pair with a creamy yogurt dip or a crisp green salad for a complete and irresistible meal. Perfect for fans of easy, versatile, and flavorful recipes!
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Recipe Information
Ingredients
- 200 grams Dried noodles (spaghetti, ramen, or vermicelli)
- 5 stalks Spring onions (scallions), finely chopped
- 100 grams Feta cheese, crumbled
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 3 tablespoons Olive oil (or vegetable oil) for frying
- 2 tablespoons Fresh parsley, finely chopped (optional garnish)
Instructions
Cook the dried noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, combine the cooled noodles, finely chopped spring onions, crumbled feta cheese, eggs, and all-purpose flour.
Season the mixture with salt and freshly ground black pepper. Mix thoroughly until all ingredients are well combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Using a 1/4 cup measure or your hands, scoop a portion of the noodle mixture and shape it into a patty. Flatten slightly to ensure even cooking.
Place the noodle cakes into the heated skillet, frying 3-4 at a time to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy on the outside.
Once golden, remove the noodle cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Repeat with the remaining mixture, adding more oil to the skillet if needed.
Serve warm, garnished with fresh parsley if desired. These noodle cakes pair beautifully with a side of yogurt dip or a simple green salad.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 576 mg | 44% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
