Spicy Noodle Potato Pancakes with Tomato Salsa (Subcontinent Style)

1.Cook the spicy chicken-flavored instant noodles according to package instructions. Drain and set aside to cool slightly.

2.In a large mixing bowl, combine the grated potatoes, cooked noodles, wheat flour, chopped onion, and eggs. Season with salt and pepper to taste. Mix until well combined; the mixture should be thick enough to hold its shape.

3.Heat a non-stick skillet over medium heat and add enough oil to coat the bottom of the pan.

4.Once the oil is hot, scoop about 1/4 cup of the potato mixture into the skillet, flattening it gently with the back of a spatula to form a pancake. Repeat with remaining mixture, ensuring not to overcrowd the pan.

5.Cook the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

6.In a separate bowl, combine the diced tomato, chopped cilantro, and a pinch of salt. Mix well to create the fresh salsa.

7.In the same skillet, crack an egg and fry it sunny-side up or to your desired doneness.

8.To serve, place a few potato pancakes on a plate, top with a spoonful of tomato salsa, and finish with the fried egg on top. Garnish with lime wedges if desired.