Spaghetti Cakes

3.85 from 46 votes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!

Prep Time5

Cook Time8

Total Time13

Course: Appetizer, Lunch, Main Dish

Cuisine: American

Servings:

Calories: 222kcal

Author: Catherine McCord

Ingredients

2 cups cooked spaghetti (cooled for best results)
1/3 cup marinara sauce
3 large eggs
1/4 cup capers
1/2 cup black or green olives, sliced
1/3 cup parmesan or mozzarella cheese
olive oil (for sautéing)
marinara sauce, room temperature or warmed for dipping

Instructions

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.

Notes

Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.

Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.

Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.

Nutrition