Crispy California Pasta Cakes


  • 2 (1/2 lbs.) cups cooked spaghetti, cooled and chopped into 2-inch pieces
  • 2 (1/2 lbs.) cups zucchini, shredded
  • 3/4 cup California Black Ripe Olives, sliced
  • 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


In a large mixing bowl, combine spaghetti, zucchini, California Ripe 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. Makes 8 cakes.