Pasta di riso - e se avanza...?

I'm going to put some posts about recipes of food that I prepared for Lucas and I in the past two weeks.

Spaghetti di riso piccanti con zucchine, kale e noci - giorno n.1 (Spicy rice noodles with zucchini, kale and walnuts- day 1)
Saute half a big Vidalia onion in olive oil. Add 4-5 zucchini and yellow squash mixture, sliced. Sautee a little. Add 1/2 lb to 1 lb kale leaves, cut, depends on how much you like them. Add salt to taste, garlic powder, spicy red peppers cut in small pieces. Let cook, covered, for 15 minutes, mixing and tasting from time to time. Add 1/2 cup yogurt and 1/2 cup walnuts in pieces. Keep cooking uncovered for ~5-10 minutes until the yogurt dissolves and the veggies are almost done. Add 1/2 pound rice noodles. You should be using a large pan so that the noodles are not too stacked. Add hot water to cover the noodles, cook with open lid for about 5 minutes until rice noodles are done and all the water is evaporated. If you put too much water turn the heat on high to evaporate it fast so you don't overcook the veggies. At the end, add 1 tbsp cornstarch to thicken the sauce and mix quickly until it's all dissolved. If you like, serve it with slices of a cheese that can melt on top of the hot pasta (I used Asiago).

This pasta was really good the first day but not so good when I reheated it - maybe I added too much water to reheat it in the pan, and also I decided to add some lime juice the second day... not a good idea at all.
So, I transformed that leftover pasta into...

Fiore saporito (Tasty flower)
Mix the leftover pasta (about half of the recipe above) with 1 egg, salt, garlic powder, ~ 1/2 cup small pieces of meltable cheese (e.g. Asiago is good, or I guess you could use mozzarella or similar), ~2-3 tbsps bread or tortilla crumbs (I had the tortilla crumbs, which are good because they add some nice corn taste) - you need to add enough crumbs to get the pasta mixture of a consistency that reminds you of that of meatballs before you cook them. Shape into flat ovals. Roll these shapes in more bread/tortilla crumbs (I tried not to do this on half on my pastaballs, but they were not as good as the others. In the picture you can see them, they are the darkest ones). Fry in olive oil (don't deep fry! Just roll the pastaballs in a bit of oil on the bottom of the pan). Serve with a salsa made with just thin cut tomatoes, thin cut garlic, oregano and salt. Eat them while they're hot and the cheese inside is all melt and makes these wonderful 'ropes' when you try to lift a piece with your fork :) They are really good! You can serve them as appetizers or entrees depending on how much of them you make.