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
