Parsnip And Carrot Fritters With Cheesy Welsh Rarebit Top

INGREDIENTS

INSTRUCTIONS

Mix together the parsnips, carrots, onion, chives, seasoning and one
egg, until well blended. Divide into four, flattening out into rough
pancakes. Heat a large frying pan and cook the sausages for 10
minutes, turning occasionally until golden. Using a slotted spoon
transfer the sausages to a plate and keep warm. Drain off any excess
fat from the pan leaving about 30ml (2tbsp). Turn on the grill to
preheat. Meanwhile, add the pancakes to the pan and fry for 3 minutes
on each side until golden. Remove the pan from the heat. Mix together
the remaining ingredients to form a firm paste and roll into a large
log shape. Slice into four. Chop the sausages and divide between the
fritters. Top each with a cheese slice. Place under the preheated
grill and cook for 5-8 minutes until bubbling and melted. Serve
immediately garnished with chives and chutneys.  Cooks Tips The Welsh
rarebit mixture can be made in advance, covered  and kept chilled in
the fridge for up to 1 week  Converted by MC_Buster.  NOTES : This
recipe uses grated parsnip and carrot, onion and chopped  fresh chives,
fried, and then topped with Walls sausages and a Welsh  rarebit mixture
and finally grilled.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
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Calories: 1361
Calories From Fat: 908
Total Fat: 102.4g
Cholesterol: 489.5mg
Sodium: 3747.2mg
Potassium: 418mg
Carbohydrates: 33.4g
Fiber: 4.6g
Sugar: 5.6g
Protein: 82.1g