An interesting and delicious way to use left-over noodles.
1/4 pound fine egg noodles, cooked according to package directions.
1 large egg, beaten lightly
3/4 teaspoon caraway seeds
1 tablespoon vegetable oil
1 tablespoon butter
In a bowl toss noodles with beaten egg, caraway seeds, salt and pepper until they are coated well.
In a small non-stick skillet heat oil and butter until the foam subsides. Add 1/2 cup measure of noodle mixture and form into a cake 4-inches in diameter. Cook over medium-high heat for 2 minutes on each side or until golden brown. Transfer onto a plate and keep warm. Repeat process with remaining batter.
Serves 2.