Name: Spaghetti Cakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

This recipe also lives on Weelicious. Show them some love by checking it out! 😊

Check out original post! 😊

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.

0
Review & Earn

Level up & unlock free Premium by reviewing recipes!

My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Bind with Eggs Strategically 🥚
Use 2-3 beaten eggs per 2 cups of cooked spaghetti to create the perfect binding agent that holds the cake together without making it dense or rubbery.
Drain Pasta Thoroughly 💧
After cooking, rinse leftover spaghetti with cold water and squeeze out excess moisture to prevent soggy cakes and ensure they achieve a crispy, golden exterior.
Cheese Distribution Matters 🧀
Mix finely grated parmesan directly into the pasta mixture before forming cakes, then top with mozzarella for a layered cheese experience that melts beautifully.
High-Heat Searing Technique 🍳
Use medium-high heat with olive oil in a cast-iron skillet and resist moving the cakes for the first 4-5 minutes to develop a golden, crispy crust before flipping.
Toast Olives and Capers First 🫒
Briefly warm your olives and capers in a dry pan to intensify their flavors, then fold them into the pasta mixture for more pronounced briny complexity throughout each bite.