INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.  1 Cut the carrot and mangetout into
thin matchstick batons. Blanch the  mangetout batons in a pan of
boiling water for 30 seconds and drain.  Blanch the carrot batons in a
pan of boiling water for two minutes  and drain.  2 Place the grated
potatoes in a bowl, add a pinch of chilli powder  and season with salt.
Place in a clean tea towel and squeeze out the  excess liquid. Heat 2
tbsp olive oil in a frying pan, add the grated  potato and spread into
a thin layer.  3 Cook for a few minutes until golden brown and then
turn out onto a  piece of foil, cooked-side upwards.  4 Heat a wok, add
1 tbsp olive oil and the blanched vegetables and  stir-fry quickly with
the ground cumin, paprika, coriander, garam  masala, sweetcorn, garlic
and half the drained tomatoes.  5 Add half the grated cheese, season
and toss together. Spoon the  mixture over the potato rosti and roll up
like a Swiss roll.  6 Return the rolled rosti back into the frying pan
and cook until  crisp and browned all over.  7 Heat the remaining
tomatoes in a small pan. Add the shredded basil  leaves and 1 tbsp
olive oil and season. Place the chives in a food  processor with 3 tbsp
olive oil and a pinch of salt, then blitz until  smooth.  8 Cut the
rosti into slices, arrange on a plate and drizzle the tomato  sauce and
chive oil around the edge.  9 Mix the remaining cheese, egg yolks and 1
tbsp wholegrain mustard  and season. Heat the butter in a frying pan,
add the bread and fry on  both sides until golden brown.  10 Layer the
fried bread up with the cheese mix to make a tall  sandwich. Secure
with cocktail sticks.  11 Heat 1 tbsp olive oil in an oven- proof
frying pan, add the  sandwich and cook for a minute, then transfer the
pan to the oven and  cook for a few minutes until heated through.  12
Warm the cream in a small pan, add 1 tbsp wholegrain mustard and
season. Cut the sandwich in half, serve on a plate and pour the
mustard cream around the edge.  Converted by MC_Buster.  Per serving:
836 Calories (kcal); 82g Total Fat; (86% calories from  fat); 6g
Protein; 23g Carbohydrate; 273mg Cholesterol; 267mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0  Fruit;
Recipe by: Ready Steady Cook  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1659
Calories From Fat: 1157
Total Fat: 131.4g
Cholesterol: 388.9mg
Sodium: 3335.5mg
Potassium: 1879.9mg
Carbohydrates: 48.9g
Fiber: 14.7g
Sugar: 10.5g
Protein: 79.9g