If you're not sensitive to sodium, you can substitute a 4.23-ounce package of udon (Oriental-style noodles) for the spaghetti. Discard the seasoning packets; you won't need them.

Steven Petusevsky
Recipe by Cooking Light January 1996

Gallery

Recipe Summary

Yield:
4 servings (serving size: 2 pancakes and about 1/3 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes or until softened. Drain mushrooms, and finely chop.

    Advertisement
  • Bring 3 cups water to a boil in a large saucepan. Add spaghetti, and cook 20 minutes or until very tender. Drain spaghetti (do not rinse); let cool to room temperature.

  • Combine spaghetti, mushrooms, breadcrumbs, and next 9 ingredients (breadcrumbs through garlic) in a large bowl; stir well. Divide mixture into 8 equal portions, shaping each into a 3 1/2-inch cake.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Asian Black Bean Sauce.

Nutrition Facts

408 calories; calories from fat 12%; fat 5.5g; saturated fat 1g; mono fat 1.4g; poly fat 2.3g; protein 18.4g; carbohydrates 70.4g; fiber 7.6g; cholesterol 0mg; iron 4.8mg; sodium 652mg; calcium 87mg.
Advertisement
Advertisement