Carrot And Caraway Rosti With Ginger Cream And Chilli

Afflictions are not to punish, but to purify the believing soul. They are not in wrath, but in mercy. Amidst the distresses and miseries of life – it is a felicity to belong to Christ, without whose permission and appointment, no evil can befall us! He always sends afflictions for our good; and knows by experience, what it is to suffer them. His kind hand will speedily put an end to all the pains we feel when we have derived from them all the good which He intends to do for us, by them.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			4	Servings

INGREDIENTS

300	g	Sweet potato
150	g	Grated carrot
10	g	Fresh ginger
12	g	Caraway seeds, dry roasted
		and
		crushed
300	g	Cream cheese
		Salt and pepper
150	g	Parsnips, grated
1		Chilli pepper, finely diced
60	g	Clarified butter

INSTRUCTIONS

Mix the grated potato, carrot, parsnip and caraway seeds together and
season. Heat a heavy based pan and melt the butter.  Place the potato
mix carefully into the pan and spread around  pressing down into shape.
Cook until golden brown then turn over and repeat the process. Mix the
chopped chilli, grated ginger and cream cheese together. Spread on to
half of the rosti and fold over carefully. Place into the oven for a
couple of minutes then turn out on a plate. Serve with a little
dressed salad and herbs.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 392 Calories From Fat: 232 Total Fat: 26.4g Cholesterol: 83.3mg Sodium: 431mg Potassium: 841.2mg Carbohydrates: 34g Fiber: 6.6g Sugar: 14.2g Protein: 8.2g