Servings: 8

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:
5 cups of spaghetti, prepared according to the instructions on the package
5 eggs
½ cup of Muenster Cheese, grated
½ cup of Tnuva Kashkaval Cheese, grated
2 Portobello mushrooms, finely chopped
2 tablespoons of pesto
A pinch of nutmeg, according to taste
A pinch of black pepper, according to taste
A pinch of salt, according to taste
Olive oil for frying

Instructions:
1. In a large bowl, mix together the eggs, cheese and mushrooms. Season with salt, pepper and nutmeg. Stir well.
2. Using a knife or scissors, cut the spaghetti into pieces that are approximately 4 inches long. Add into the boil with all the other ingredients and mix well.
3. Heat up a skillet with a drop of olive oil. Once the oil is hot, place small mounds of the spaghetti mixture onto the skillet and fry on both sides until they are crispy and brown. Place cooked latkes onto a plate lined with a paper towel and repeat until all the batter is cooked. Serve warm.