Pan Fried Wensleydale Cheese & Spring Onion Cakes
We love these mini cakes piled up with our Pea & Mint Hummus recipe, or as part of a weekend brunch topped with crispy bacon and a poached egg. Perfect!
This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.
Makes 12-15 mini cakes
INGREDIENTS
125g self-raising flour, plus a little extra for rolling out
A pinch of chilli powder
50g unsalted butter
1 bunch of spring onions, finely chopped
50g Yorkshire Wensleydale cheese, lightly crumbled
1 medium, free-range egg, beaten. We used Yorkshire eggs from Ian Taylor
1 heaped tbsp of Greek Style Yoghurt. Longley Farm do a wonderfully thick and creamy one
Splash of Henderson’s Relish
A good drizzle of Yorkshire Rapeseed Oil, or why not try one of our flavoured oils?
METHOD
Mix flour together the butter and flour until it resembles breadcrumbs, add then add chilli powder, spring onions, crumble in the cheese and mix with a fork. Add the egg and the yogurt and gently bring together the mixture, without overworking it.
Place on a floured surface and light roll out until the dough is around 1-2cm thick. Using a scone round, stamp out the rounds ready to fry.
Heat a heavy pan over a medium hob heat and add a little Yorkshire Rapeseed Oil. Once the pan is hot, fry the cakes for 2 minutes each side, until each side is cooked and golden.
Enjoy warm or cold, or freeze for use at a later date.
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