Step 1

Roughy chop the pasta (I placed the pasta in a bowl and cut it with scissors).

Step 2

Add the eggs, breadcrumbs (start with 3/4 cup) and cheese. Mix and add salt and pepper to taste.

Step 3

Scoop up a ball and flatten it slightly to test if it holds together ok. If required, add more panko. (Note 3)

Step 4

Heat olive oil in a fry pan over medium high heat.

Step 5

Scoop up a level 1/3 cup of the mixture (packed well) and place in the fry pan (tap the bottom of the cup to get the mixture to drop out into the pan). Use the bottom of the cup measure to pat the mixture into 1 cm / 2/5" thickness. Repeat to make however many fritters you can fit in the pan.

Step 6

Cook the first side for around 2 minutes or until it turns a dark brown and crispy. Turn, then cook the other side until crispy (around 1 to 1 1/2 minutes).

Step 7

Remove from the pan onto a paper towel to drain. Repeat with remaining batter.

Step 8

Serve immediately. Garnish with finely chopped parsley leaves and freshly grated Parmesan, if desired.