Try this Carrot And Caraway Rosti with Ginger Cream And Chilli recipe, or contribute your own.Suggest a better description
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 http://www.cfn.co.uk/
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 342 (77%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 114.8mg||35 %|
|Sodium 433.4mg||15 %|
|Potassium 490.2mg||13 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 18.8g|
|Protein 6.1g||9 %|
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Calories per serving: 446
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