| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Welsh |
Walls |
4 |
servings |
INGREDIENTS
| 225 |
g |
Parsnip; grated (8oz) |
| 2 |
md |
Carrots; grated |
| 1 |
|
Onion; grated |
| 3 |
tb |
Fresh snipped chives |
|
|
Salt and freshly ground black pepper |
| 2 |
md |
Eggs |
| 1/2 |
|
454 g pkt Walls Pork Sausages |
| 100 |
g |
Strong Cheddar cheese; grated (4oz) |
| 40 |
g |
Plain flour; (11/2oz) |
| 2 |
tb |
Fresh chopped parsley |
INSTRUCTIONS
1. Mix together the parsnips, carrots, onion, chives, seasoning and one
egg, until well blended. Divide into four, flattening out into rough
pancakes.
2. 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).
3. 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.
4. 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.
4. 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.
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