Green Olive and Herb Welsh Cakes

Why You’ll Love This Recipe

This savory version of Welsh cakes will surprise and delight your taste buds with every bite. The green olives and capers bring a salty, briny flavor, while fresh herbs add a vibrant touch. The optional cheesy addition makes them even richer, and the garlic butter custard gives them a delicious, savory finish. Whether served as a snack, appetizer, or light meal, these cakes are easy to make, full of flavor, and perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 1 tbsp olive oil
• 1 leek, washed and finely sliced (or use spring onions)
• 7 oz plain flour (or white spelt flour)
• 1 tsp bicarbonate of soda
• 3 ½ oz unsalted butter (chilled and diced)
• 1 ¾ oz green olives (pitted and roughly chopped)
• 2 tbsp baby capers (drained)
• 1 bunch of dill (roughly chopped)
• 1 bunch of parsley (roughly chopped)
• 3 oz cheddar cheese (or vegan cheese, grated, optional)
• 1 egg (or 3 tbsp soy yoghurt for a vegan version)
• 2 tbsp milk (whole or plant-based)

For the Garlic Butter Custard:

• ½ cup melted butter
• 1 egg
• ¼ cup milk
• 2 tbsp sweetened condensed milk
• 2–3 tbsp minced garlic
• ½ tsp salt
• 2 tbsp chopped fresh parsley
• ½ tsp paprika

Directions

1. Prepare the Filling

Heat the olive oil in a non-stick frying pan and add the leeks (or spring onions) with a pinch of salt. Cook over medium-low heat for 8 minutes until softened and translucent. Transfer the cooked leeks to a mixing bowl.

2. Make the Dough

Sift the flour and bicarbonate of soda into the bowl with the leeks. Use your hands to rub the butter into the flour mixture until it resembles breadcrumbs. Add the olives, capers, herbs, and cheese (if using). Season with salt and pepper, then mix to combine.

3. Form the Dough

Stir in the egg (or soy yoghurt) and a splash of milk, adjusting the amount of milk as needed to form a dough that is not too sticky. If needed, add a bit more milk to help bind the dough.

4. Shape the Cakes

Lightly flour a work surface and roll out the dough to a thickness of 1.5 cm (about half an inch). Alternatively, divide the dough into golf-ball-sized portions and press them down. Use a 5 cm round cutter to shape the dough into circles.

5. Cook the Welsh Cakes

Heat a frying pan over medium-low heat. Cook the cakes in batches for 6-8 minutes on each side until golden brown and cooked through. Be sure to flip them often to ensure even cooking.

6. Serve

Serve the Welsh cakes warm with chutney or a light salad for a complete meal. You can also drizzle them with a bit more olive oil or top with extra cheese for a richer flavor.

Servings and Timing

• Yield: Approximately 8-10 Welsh cakes
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30–35 minutes

Nutritional Information (Approx. per serving)

• Calories: 200–250 kcal
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 1g

Variations and Substitutions

• Vegan Version: Use soy yoghurt instead of egg, and substitute vegan butter and vegan cheese for the dairy versions.
• Herb Variations: Feel free to add other herbs like thyme or rosemary for a more aromatic flavor.
• Cheese Option: If you prefer a milder taste, you can skip the cheese or use a non-dairy version for a lighter option.
• Additional Fillings: Try adding sautéed spinach, sun-dried tomatoes, or olives for a more Mediterranean twist.

Storage/Reheating

• Storage: Store leftover Welsh cakes in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over low heat or in the microwave until warmed through. Alternatively, you can lightly toast them for a crispier exterior.

FAQs

Can I freeze these Welsh cakes?

Yes, these Welsh cakes freeze well. Simply freeze them in a single layer, then transfer them to a bag or airtight container. Reheat them in a skillet or microwave when ready to enjoy.

Can I make the dough in advance?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before shaping and cooking.

Can I use a different type of cheese?

Yes, you can substitute cheddar with any other cheese you like, such as mozzarella or feta, depending on your flavor preferences.

Are these cakes gluten-free?

No, this recipe uses plain flour, but you can substitute it with a gluten-free flour blend to make these Welsh cakes gluten-free.

How do I make these cakes crispier?

To make these cakes crispier, try lightly pan-frying them for a minute or two on each side before serving. You can also brush them with olive oil for extra crunch.

Conclusion

Green Olive and Herb Welsh Cakes are a savory twist on a classic treat, bringing together briny olives, tangy capers, and fresh herbs in a delightful and crispy cake. Perfect for any occasion, whether served as an appetizer, snack, or light meal, these Welsh cakes will become a favorite in your recipe collection. Enjoy the rich flavors and satisfying texture in every bite!

Green Olive and Herb Welsh Cakes

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30–35 minutes
• Yield: 8-10 Welsh cakes
• Category: Appetizer
• Method: Pan-frying
• Cuisine: Welsh, Mediterranean
• Diet: Vegetarian

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Description

Green Olive and Herb Welsh Cakes are a savory twist on the classic Welsh cakes, featuring briny green olives, capers, and fresh herbs, with a cheesy option and garlic butter custard coating. Perfect as a snack, appetizer, or light meal, these cakes offer a flavorful, Mediterranean-inspired treat.

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Ingredients

1 tbsp olive oil

1 leek, washed and finely sliced (or use spring onions)

7 oz plain flour (or white spelt flour)

1 tsp bicarbonate of soda

3 ½ oz unsalted butter (chilled and diced)

1 ¾ oz green olives (pitted and roughly chopped)

2 tbsp baby capers (drained)

1 bunch of dill (roughly chopped)

1 bunch of parsley (roughly chopped)

3 oz cheddar cheese (or vegan cheese, grated, optional)

1 egg (or 3 tbsp soy yoghurt for a vegan version)

2 tbsp milk (whole or plant-based)

For the Garlic Butter Custard:

½ cup melted butter

1 egg

¼ cup milk

2 tbsp sweetened condensed milk

2–3 tbsp minced garlic

½ tsp salt

2 tbsp chopped fresh parsley

½ tsp paprika

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Instructions

1. Prepare the Filling: Heat olive oil in a non-stick frying pan, add leeks (or spring onions) with a pinch of salt. Cook over medium-low heat for 8 minutes until softened. Transfer to a mixing bowl.
2. Make the Dough: Sift flour and bicarbonate of soda into the bowl with leeks. Rub the butter into the flour until breadcrumb-like texture. Add olives, capers, herbs, and cheese (optional). Season with salt and pepper, then mix.
3. Form the Dough: Stir in the egg (or soy yoghurt) and a splash of milk. Adjust milk as needed to form a dough that is not sticky.
4. Shape the Cakes: Roll dough on a floured surface to 1.5 cm thick. Alternatively, divide into golf-ball-sized portions, press down, and shape into circles using a 5 cm round cutter.
5. Cook the Welsh Cakes: Heat a frying pan over medium-low heat. Cook the cakes for 6-8 minutes on each side until golden brown and cooked through, flipping often.
6. Serve: Serve warm with chutney or a salad. Optionally drizzle with olive oil or top with extra cheese.

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Notes

Vegan Version: Use soy yoghurt instead of egg and substitute vegan butter and vegan cheese for dairy versions.

Herb Variations: Add thyme or rosemary for a more aromatic flavor.

Cheese Option: Skip cheese or use non-dairy cheese for a lighter option.

Additional Fillings: Add sautéed spinach, sun-dried tomatoes, or extra olives for a Mediterranean twist.

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Nutrition

• Serving Size: 1 Welsh cake
• Calories: 200–250 kcal
• Sugar: 1g
• Sodium: 15mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: undefined