Spaghetti pancakes

Yield: 4 Servings

Measure Ingredient
\N \N Spinach spaghetti
\N \N Spinach or broccoli
\N \N Herbes to taste
\N \N Non-fat grated cheese
\N \N Egg white or egg substitute
\N \N Salt and pepper

From: lynn@... (Lynn Piper)

Date: Wed, 8 Aug 2096 11:27:02 -0400 Cook spinach spaghetti (green color is important!) Grind up some spinach or broccali or any green veggie you want to hide to taste you can add: herbs (I like thyme and basil), NF grated cheese or cheese of choice, egg white or egg substitute for binding, salt pepper etc.

I never measure but when stirred all together you should have a bowl of seasoned spaghetti, coated with egg white or binding agent Drop by the handful into a fry pan, cover and cook till golden brown. Use low heat and be patient, they are dense and can take a bit to cook through.

Serve as is or make a FF sauce from FF cheese or whatever is on hand. My kids would eat this every day of the week if I let them and it is a great way to use leftover spagetti as well as sneak in those veggies. They freeze and reheat very well. I confess to a fondness to using leftover reheated pancakes as a sandwhich filler. fatfree digest V96 #219

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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