Name: Spaghetti Cakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups spaghetti; 0.333 cup marinara sauce; 3 eggs; 0.25 cup capers; 0.5 cup black or green olives; 0.333 cup parmesan or mozzarella cheese; olive oil; marinara sauce

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Spaghetti Cakes

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Ingredients

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Instructions

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Instructions

Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.

Toss cut pasta with remaining ingredients until completely coated.

Heat a large sauté pan over medium/high and add a thin layer of oil.

Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.

Cook cakes for 4 minutes on each side or until golden.

Serve with marinara sauce.

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Tips & Tricks (5)

Dry Your Pasta First 🍝
Spread cooked spaghetti on a sheet pan and refrigerate for at least 2 hours or overnight to remove excess moisture, ensuring crispier, more structurally sound cakes.
Bind with Eggs Strategically 🥚
Use 2-3 eggs per 2 cups of spaghetti and mix them in thoroughly while the pasta is still slightly warm so the egg coats every strand for maximum cohesion.
Layer Your Fillings Evenly 🧀
Press half your spaghetti mixture into the pan, add a concentrated layer of olives, capers, and cheese in the center, then top with remaining pasta to create a surprise filling that doesn't escape during cooking.
Pan-Fry Low and Slow 🔥
Use medium heat with plenty of olive oil and cook each cake 4-5 minutes per side to develop a golden, crispy exterior without burning the cheese or drying out the interior.
Warm Your Sauce Separately 🍅
Heat marinara sauce in a small saucepan while the cakes cook, then drizzle or serve on the side so you maintain the crispy texture and prevent the cakes from absorbing excess liquid.