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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

1. In a bowl toss noodles with beaten egg, caraway seeds, salt and pepper until they are coated well.
2. 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.