Noodle Wrapped Potato Bundles with Cream Cheese
- 20 nos.Baby potatoes, cooked & peeled
- 1cupFlat noodles, cooked with salt, rinsed in cold water & drained
- 100gD'lecta cream cheese
- 1tspRed chilli powder or paprika
- 1/4 tspTurmeric powder
- 1/2 tspCumin powder
- 1/4 tspFried red chilli flakes
- 1 tspCorn flour
- To tasteSalt
- To deep-fry or sprayVegetable oil
- 20 nos.Toothpicks
Toss the cooked potatoes in the spices (red chili powder, turmeric, cumin powder, fried red chili flakes), cream cheese, corn flour & salt until well coated. Wrap each seasoned potato with noodles strand by strand overlapping each strand until the potato is completely covered.
Pin the last strand into the potato using a toothpick, then either bake or fry according to the directions below.
To deep-fry: Heat oil over medium-high heat and deep-fry the wrapped potatoes until golden brown and crisp. Drain on paper towels. Serve hot.
To Bake: Line a small baking tray with foil. Preheat oven to 200°C. Inbrush each potato bundle with oil and place on baking tray. Bake in preheated oven for 15 minutes, then flip the potato bundles and continue baking for another 10-15 minutes until crisp and golden brown.