Bubble And Squeak Cakes Filled With Welsh Rarebit

1. 1

   Preheat the oven to 400F.

2. 2

   For the rarebit, melt the butter in a saucepan over low heat, add the flour, and cook, stirring, for 1 minute.

3. 3

   Add the ale, cheese, mustard, relish, and sour cream and cook, stirring, until the cheese has melted and the sauce is thick.

4. 4

   Spoon into a container and chill in the freezer for 15 to 20 minutes, or until the rarebit is cold but still pliable.

5. 5

   Once chilled, divide the mixture into 12 to 16 pieces and roll them into balls.

6. 6

   Flatten the balls slightly to finish, and return them to the freezer until needed.

7. 7

   Splash a little oil into a roasting pan, add the potatoes, carrots, and parsnips, season with salt, and mix together thoroughly to coat.

8. 8

   Roast for 20 to 25 minutes, or until the vegetables are golden brown at the edges.

9. 9

   Set aside to cool.

10. 10

    Heat a drizzle of oil in a skillet, add the onion, and saute for 8 to 10 minutes, or until translucent.

11. 11

    Add the cabbage and herbs and cook, stirring, for 3 to 4 minutes, or until tender.

12. 12

    Set aside.

13. 13

    Add the roasted vegetables to a bowl along with the peas and coarsely mash them together.

14. 14

    Add the onion, cabbage, and scallions and mix together with your hands.

15. 15

    Take a scoop of the mixture and flatten it to just bigger than the size of your palm.

16. 16

    Place a rarebit ball in the center and fold the mixture around it to form a cake.

17. 17

    Repeat with the remaining bubble and squeak and rarebit balls.

18. 18

    Add a layer of olive oil to a large nonstick skillet over medium heat.

19. 19

    Set the potato cakes in the skillet and fry for 4 minutes on each side until brown and crisp.

20. 20

    Serve with watercress and cranberry sauce.

* Per serving · 4 servings · Values may vary.