Green Olive and Herb Welsh Cakes Recipe
Introduction
These green olive and herb Welsh cakes offer a savory twist on a traditional treat, combining fresh herbs, briny olives, and melted cheddar for a flavorful bite. Perfect as a snack or a light lunch, they are simple to make and great for sharing.
Ingredients
- 1 tbsp olive oil
- 1 small leek, washed, or a bunch of spring onions, finely sliced
- 200g plain flour or white spelt flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 100g unsalted butter or vegan butter, chilled and diced
- 50g green olives, pitted and roughly chopped
- 2 tbsp baby capers, drained
- 1 small bunch dill, leaves roughly chopped
- 1 small bunch parsley, leaves roughly chopped
- 80g cheddar or vegan cheese, grated (optional)
- 1 egg, beaten, or 3 tbsp soy yoghurt
- 2 tbsp milk, whole or plant-based
Instructions
- Step 1: Heat the olive oil in a 25cm non-stick frying pan over medium-low heat. Add the leek or spring onions with a pinch of salt and cook for about 8 minutes, stirring occasionally, until soft and translucent. Transfer to a mixing bowl, then wipe out the pan and remove from heat.
- Step 2: Sift the flour and bicarbonate of soda into the bowl with the softened leek or spring onions. Rub in the diced butter with your hands until the mixture looks like breadcrumbs. Stir in the olives, capers, chopped herbs, and cheese if using. Season well with salt and pepper, adding extra salt if not using cheese.
- Step 3: Mix in the beaten egg or soy yoghurt, adding a splash of milk if needed, to bring the mixture together as a dough. It should be firm enough to roll out or shape without being sticky.
- Step 4: Lightly flour a clean surface and roll the dough out to 1.5cm thickness. Alternatively, shape golf-ball-sized rounds with your hands and flatten slightly. Use a 5cm round cutter to cut out 12 circles, gathering and rerolling scraps as needed.
- Step 5: Heat the frying pan again over low-medium heat. Cook the Welsh cakes in batches of four without any oil, allowing plenty of space to turn them. Cook for 6-8 minutes on each side until golden brown and cooked through but not burnt.
- Step 6: Serve the cakes warm, accompanied by tomato chutney, lemon-dressed leaves, and additional cheese if desired.
Tips & Variations
- Use fresh herbs like chives or basil if you want to experiment with different flavors.
- For a vegan version, substitute butter with vegan butter, cheese with vegan cheese, and the egg with soy yoghurt as indicated.
- If you prefer a milder olive flavor, rinse the olives briefly before adding.
- Serve with a variety of chutneys or a simple salad to enhance the taste experience.
Storage
Store leftover Welsh cakes in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days and reheat gently in a pan or oven. They can also be frozen; wrap individually and freeze for up to 1 month. Thaw fully before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and keep it covered in the refrigerator. Let it come to room temperature before rolling out and cooking.
What can I use if I don’t have bicarbonate of soda?
Bicarbonate of soda helps with the texture and lift. If you don’t have it, you can substitute with baking powder (about 2 tsp), but the texture may be slightly different.
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Green Olive and Herb Welsh Cakes Recipe
- Total Time: 35 minutes
- Yield: 12 Welsh cakes 1x
- Diet: Vegetarian
Description
These Green Olive and Herb Welsh Cakes are a savory twist on the traditional Welsh cakes, packed with flavorful green olives, fresh herbs, and optional cheddar cheese. Soft, golden, and cooked on the stovetop in a non-stick pan, they’re perfect as a warm snack or a light meal served with tomato chutney and lemon-dressed salad leaves.
Ingredients
Scale
Vegetables and Herbs
- 1 leek, small, washed, or a bunch of spring onions, finely sliced
- 50g of green olives, pitted and roughly chopped
- 2 tbsp of baby capers, drained
- 1 bunch of dill, small, leaves roughly chopped
- 1 bunch of parsley, small, leaves roughly chopped
Dry Ingredients
- 200g of plain flour, or white spelt flour, plus extra for dusting
- 1 tsp bicarbonate of soda
Dairy and Alternatives
- 100g of unsalted butter, or vegan butter, chilled and diced
- 80g of cheddar, or vegan cheese, grated (optional)
- 1 egg, beaten, or 3 tbsp soy yoghurt
- 2 tbsp of milk, either whole or plant-based
Other
- 1 tbsp of olive oil
- Salt and pepper, to taste
Instructions
- Cook the leeks or spring onions: Heat 1 tbsp of olive oil in a 25cm non-stick frying pan over medium-low heat. Add the finely sliced leek or spring onions along with a pinch of salt. Cook gently for about 8 minutes until soft and translucent. Transfer to a mixing bowl, then wipe out the pan and remove it from the heat.
- Prepare the dough base: Sift 200g plain or white spelt flour and 1 tsp bicarbonate of soda into the bowl with the cooled leeks or spring onions. Use your hands to rub in 100g chilled and diced unsalted or vegan butter until the mixture resembles breadcrumbs.
- Add flavorings: Stir in 50g roughly chopped green olives, 2 tbsp drained baby capers, chopped leaves from small bunches of dill and parsley, and 80g grated cheddar or vegan cheese if using. Season generously with salt and freshly ground black pepper, adding an extra pinch of salt if omitting the cheese.
- Form the dough: Gradually mix in 1 beaten egg or 3 tbsp soy yoghurt to bind the dough. Add 2 tbsp of milk (whole or plant-based) as needed to achieve a dough that can be rolled out or shaped by hand without being too sticky.
- Shape the Welsh cakes: Lightly flour a clean surface. Roll out the dough to approximately 1.5cm thickness or shape into golf-ball-sized rounds and flatten them slightly by hand. Use a 5cm round cutter to cut out 12 small circles. Gather and re-roll the remaining dough until fully used.
- Cook the cakes: Heat the non-stick frying pan over low to medium heat. Cook the Welsh cakes in batches of four without oil, allowing space to flip easily. Cook each side for 6-8 minutes, until deep golden brown but not burnt.
- Serve: Serve the warm Welsh cakes with tomato chutney, lemon-dressed salad leaves, and extra cheese if desired for a delicious savory treat.
Notes
- You can substitute the leek with spring onions for a milder flavor.
- For a vegan version, use vegan butter, vegan cheese, and replace the egg with soy yoghurt.
- Make sure the dough isn’t too sticky by adding milk carefully; it should be manageable to roll out.
- Be patient when cooking on the stovetop—keep the heat low to avoid burning while achieving a golden crust.
- These Welsh cakes are best served warm but can be reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Welsh
Keywords: Welsh cakes, savory Welsh cakes, green olive recipes, herb snacks, leek recipes, capers, vegetarian snack, stovetop cakes
