Healthy living

Corn noodle cakes

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4


  • 100 g angel hair pasta or spaghettini, broken into 5 cm lengths
  • 6 eggs
  • Freshly ground black pepper
  • 400 g can creamed corn
  • 400 g can no-added-salt corn kernels, drained
  • 3 spring onions, including green tops, chopped
  • 1 small red capsicum, seeded and diced
  • 1 cup (25 g) chopped coriander, roots removed
  • Olive or canola oil spray
  • 2 tablespoons sweet chilli sauce, to serve
  • Homemade salsa (chopped tomatoes, chilli and coriander) or mixed salad leaves, to serve


1. Add pasta to a medium pot of boiling water. Cook for 6–8 minutes or according to packet instructions. Drain then set aside to cool. 

2. Meanwhile, whisk eggs in a large bowl. Season with black pepper then mix in creamed corn, kernels, spring onion, capsicum, coriander and pasta. 

3. Spray a large non-stick frypan with oil and place on medium to high heat. Drop heaped tablespoons of mixture evenly spread around the pan. Cook for 2–3 minutes or until golden and firm. Flip noodle cake and brown on reverse side. Transfer to a plate and repeat with remaining mixture. 

4. Serve with sweet chilli sauce and salad or salsa, if desired.


Egg rings can help mould your cakes into shape.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.