Potato noodles and pike patties
- 1 bag Rooty Pan Noodles
- 2 outdoor cucumbers or 1 regular cucumber
- 1 chili
- 1 garlic clove
- 2 lemons
- black pepper from a mill
- olive oil
- 500 g minced pike
- 1 egg
- 50 g creme fraiche
- 4 dl whipping cream
- dill or other herb
- ground pepper
- 15 g Dijon mustard
- 8 g salt
Peel the cucumbers and use a peeler to make long, thin slices. Finely chop the chili and garlic clove, and halve the lemons. Heat a shallow saucepan and add 3 tbsp olive oil, the finely chopped chili and the garlic clove. Sauté for a moment and then add the noodles. Sauté the noodles for 5 minutes and then add the cucumber slices. Season with salt, pepper, and dill.
Sear the lemon halves in a hot frying pan. Serve the lemons and noodles with the pike patties.
To make the pike patties:
Put all of the ingredients except the cream into a large bowl. Whisk until evenly combined and then gradually pour in the cream. Shape into patties and fry in a pan with butter, or cook in the oven at 200°C for around 8 minutes. Serve with the noodles.
RECIPE: Huono Äiti
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Pan Noodle – Join The Kind Side