300g spaghetti, broken in half
2 cloves garlic, crushed
1 tablespoon Dijon mustard
200g shredded ham
125g bag shredded parmesan
3 green spring onions, finely chopped
Vegetable oil, for shallow frying
Tomato chutney and baby rocket leaves, to serve
Cook pasta in a stockpot of boiling, salted water until just tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Whisk eggs, garlic and mustard in a small jug. Add to pasta with ham, parmesan and onions. Season with salt and pepper. Toss to combine.
Heat enough oil in a large, deep frying pan over a medium heat, to shallow-fry. Add about 1/3 cup pasta mixture to pan, being careful as oil can splatter. Using tongs, shape into a round. Repeat to make four fritters in total.
Fry for about 3 minutes on each side, or until golden brown and crisp. Drain on absorbent kitchen paper. Transfer to an oven tray. Place in a very slow oven (120C) to keep warm. Repeat with remaining pasta mixture to make 16 fritters in total.
Serve warm fritters with chutney and rocket leaves.
TIP! To cook pasta ahead and prevent it from sticking together, drain rinsed pasta well. Rub a little olive oil over your hands and work through pasta to lightly coat. Cover pasta and refrigerate for up to one day.