| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Coxon’s kit, Coxon1 |
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.
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