Saturday, January 2, 2010

Prawn and Vegetable Spaghetti Fritters

I am not quite sure where the idea for these fritters came from - maybe from the fact that I am so over Festive Food at the moment and I really wanted something different or the fact that I had some left over cooked spaghetti sitting on the bench staring at me. Where ever it came from though I am glad as they went down a treat.

Very easy to prepare and cook, these were full of prawns and vegetables and overall very tasty. In fact several of the household had seconds so that must be a good sign. Nice by themselves or serve with a sauce of your choice such as kecap manis or tomato.

Prawn and Vegetable Spaghetti Fritters

Serves: 8
Points per serve: 3

2 eggs, lightly beaten
3 tablespoons freshly grated Parmesan Cheese
200 grams cooked small prawns/shrimps
2 spring onions, finely chopped
1/2 red capsicum, finely diced
1 carrot, peeled and grated
1/4 cup plain flour
1 tablespoon dried parsley flakes
freshly ground black pepper
3 cups cooked spaghetti
2 tablespoons oil

In a large bowl mix together eggs, parmesan, prawns, spring onions, capsicum, carrot, flour and parsley until combined. Season with salt and pepper. Mix through cooked spaghetti.

Form into 8 patties, cover and refrigerate for 30 minutes.

Heat half of the oil in a large frying pan and cook the fritters, in batches of 4, over a medium to high heat until golden brown. Continue with remaining oil and fritters. Serve immediately.

(click here for a printable version of this recipe)


smay said...

I wonder if this will also taste okay if i added mozarella cheese instead of parmesan!

Jo said...

Mozarella would probably be okay but not sure how it would go frying... let me know if you try it?