2 (1/2 lbs.) cups cooked spaghetti, cooled and chopped into 2-inch pieces
2 (1/2 lbs.) cups zucchini, shredded
3/4 cup Lindsay® Sliced California Ripe Olives
3/4 (3 oz.) cup shredded gruyere cheese
1/4 cup baking soda
1 egg, beaten
1 tablespoon all purpose flour
1 teaspoon chopped tarragon
1/4 teaspoon Kosher salt
Cayenne pepper to taste
1 tablespoon olive oil
1 1/2 tablespoons crème fraiche
2 (1/2 lbs.) cups zucchini, shredded
3/4 cup Lindsay® Sliced California Ripe Olives
3/4 (3 oz.) cup shredded gruyere cheese
1/4 cup baking soda
1 egg, beaten
1 tablespoon all purpose flour
1 teaspoon chopped tarragon
1/4 teaspoon Kosher salt
Cayenne pepper to taste
1 tablespoon olive oil
1 1/2 tablespoons crème fraiche
Directions:
In a large mixing bowl, combine spaghetti, zucchini, olives, cheese, green onions, egg and flour. Season with tarragon, salt and cayenne pepper and set aside. Heat oil in a large non-stick pan over medium-high heat. Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook for 2-4 minutes on each side until crisp and golden. Remove from pan with slotted spatula and repeat with remaining pasta. Drizzle cakes with crème fraiche just before serving.
* lindsayolives.com
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