Potato rösti snack
Pan noodles and lemon aioli
Chef and blogger
- 200g pan noodles or potato rice
- 45g potato or corn starch
- 4g salt
- Oil for deep-frying
- Lemon aioli:
- 2 dl mayonnaise
- 1 clove of garlic, crushed
- zest of 1 lemon (only the yellow part)
- juice of ½ a lemon
Let the pan noodles / potato rice thaw and drain off the excess liquid. Add the potato or corn starch and salt, and mix. Squeeze the pan noodles / potato rice into little balls. Let stand for 5 minutes and then deep-fry in the oil. Prepare the lemon aioli by combining all the ingredients. The rösti snacks make a great evening starter.
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