Leftover Maggi noodle kebabs

Fluff the cooled leftover Maggi with a fork; add the onion, coriander leaves and chopped red chili.

Add the soy sauce, ketchup, chili sauce, corn flour for binding and a pinch of salt.

Beat two eggs lightly and add about 2 tablespoons to the mix, keeping the rest for frying.

Mix gently so some noodle strands stay intact.

Oil the palms and form small flat kebabs.

Dust lightly with flour and shake off the excess.

Add a little salt to the remaining egg and beat until very frothy.

Fill a pan with oil and heat until moderately hot but not smoking; too hot and the kebabs turn dark brown at once.

Dip each kebab in the frothy egg and fry on medium heat in batches without crowding, turning once golden brown, until both sides are golden.

Drain on a plate lined with paper towels; beat the egg frothy again before each batch.

Optionally sprinkle leftover egg around the kebabs in the oil to form crispy, airy, flaky bits.

Serve with ketchup or a salad.