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Receta Parsnip And Carrot Fritters With Cheesy Welsh Rarebit Toppi
by Global Cookbook

Parsnip And Carrot Fritters With Cheesy Welsh Rarebit Toppi
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Ingredientes

  • 225 gm Parsnip, grated (8oz)
  • 2 med Carrots, grated
  • 1 x Onion, grated
  • 3 Tbsp. Fresh snipped chives
  •     Salt and freshly grnd black pepper
  • 2 med Large eggs
  • 1/2 x 454 g pkt Walls Pork Sausages
  • 100 gm Strong Cheddar cheese, grated (4oz)
  • 40 gm Plain flour, (11/2oz)
  • 2 Tbsp. Fresh minced parsley

Direcciones

  1. Mix together the parsnips, carrots, onion, chives, seasoning and one egg, till well blended. Divide into four, flattening out into rough pancakes.
  2. Heat a large frying pan and cook the sausages for 10 min, turning occasionally till golden brown. Using a slotted spoon transfer the sausages to a plate and keep hot. Drain off any excess fat from the pan leaving about 30ml (2tbsp).
  3. Turn on the grill to preheat. Meanwhile, add in the pancakes to the pan and fry for 3 min on each side till golden brown. Remove the pan from the heat.
  4. Mix together the remaining ingredients to create a hard 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.
  5. Place under the preheated grill and cook for 5-8 min till bubbling and melted. Serve immediately garnished with chives and chutneys.
  6. Cooks Tips The Welsh rarebit mix can be made in advance, covered and kept chilled in the fridge for up to 1 week
  7. NOTES :This recipe uses grated parsnip and carrot, onion and minced fresh chives, fried, and then topped with Walls sausages and a Welsh rarebit mix and finally grilled.