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This recipe is in categories World War 2, Main courses,
About this recipe:
Comments: The cold potato can be tricky to handle, it doesn't roll out very well. We found it easiest to use our hands.
Preparation Time: 20 mins
Cooking Time: 30-40 minutes
Number of servings: Serves 4 as part of a main meal.
Serving suggestions: Serve with green vegetables and well seasoned brown gravy.
Carrots were particuarly promoted as a healthy eating food during WW2. This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston.
- 2 large carrots
- salt and pepper
- 5ml (1tsp) vegetable extract
- 10ml (2tsps) fine oatmeal
- cold cooked mashed potato
Making and cooking it
- Peel and then grate the carrots coarsely
- Cook for 5-10 minutes in 1-2 tsp water. Cover the pan so they steam, using a low heat
- Remove from the heat, season well and add the vegetable extract and oatmeal
- Boil for 5 minutes, stirring to thicken
- Leave to cool
- Put the oven on to Gas 6, 200 C
- Dust the pastry board with flour and roll out (shape) the cold potato into an oblong shape
- Place the carrot filling in the centre, then fold over and shape into a roll
- Dot with a few shavings of fat and bake in the oven until nicely browned