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

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.

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