Recipe for Carrot and Caraway Rosti with Ginger Cream and Chilli 
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Yield:
4 servings
Ingredients:
Amount Ingredient
300 gm Sweet potato
150 gm Grated carrot
10 gm Fresh ginger
12 gm Caraway seeds, dry roasted and crushed
300 gm Cream cheese
Salt and pepper
150 gm Parsnips, grated
1 x Chilli pepper, finely diced
Instructions:
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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