1. Grate potato coarsely into a large mixing bowl.
2. Add carrot, beans, cabbage, spring onions, keep aside.
3. Beat cream cheese with mustard, salt, pepper.
4. Add to vegetables, mix well, refrigerate till required.
5. Place on slice of bread on worksurface.
6. Place quarter of mixture onto bread, spread evenly.
7. Place another slice over mixture to form sandwich.
8. Press gently, butter lightly on both outside slices.
9. Place in a hot griller toaster, grill till crisp and golden.
10. Cut into smaller triangles or as desired.
11. Serve hot and crisp with potato wafers, ketchup and salad.

Making time: 30 minutes
Makes: 8 triangles
Shelflife: 1 day