Pan Fried Wensleydale Cheese & Spring Onion Cakes

INGREDIENTS

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?

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Details

METHOD

Mix flour together the butter and flour until it resembles breadcrumbs, add then add chilli powder, a splash of Henderson's Relish, 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.