Bring 50 ml water, sugar and 10 g butter to the boil in a pan. Add almonds and simmer over low heat, turning over, for 3-4 minutes until crispy. Remove from the pan and allow to cool.
Heat oil and 10 g butter in a large frying pan. Fry the potato noodles until golden brown, turning them over. Arrange the potato noodles and some groats on plates, sprinkle with almond flakes. Add the remaining red fruit jelly and vanilla sauce.