Noodlecakes

Recipe by Michael Olivier

• 85g Sasko self-raising flour
• 45g maize meal
• Sea salt and freshly milled black pepper
• 1 medium carrot, peeled and cut into julienne strips
• 4 mange tout or 8 green beans, cut into julienne strips
• 2 spring onions, sliced thinly - green parts included
• 1 packet PnP instant noodles, cooked and drained (without the flavouring packet)
• 1 tsp Pick n Pay ginger paste
• 65ml water
• 1 egg, lightly beaten
• Oil for frying

How To Make It: 

1. In a large bowl sift together the flour, maize meal, fine sea salt and freshly milled black pepper.
2. Add the carrots, mange tout and spring onions. Toss to mix and coat well. 
3. Add the cooked instant noodles, ginger paste, egg and water.  Stir together, you will get a stiff and sticky mixture. 
4. Heat 2 tablespoons of oil in a frying pan over medium-high heat. 
5. Using a large spoon, scoop the noodle mixture onto the pan and flatten them in roughly 8 cm circular shapes.  Fry for about 2 to 3 minutes until golden and crunchy and then turn over.  Cook the other side again for 2 to 3 minutes until golden and crunchy and cooked through the middle. 
6. Repeat until all the mixture is used up. 
7. Serve with soy sauce or a spicy tomato sauce.