Caerphilly Cheese and Leek Cakes

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

During my 'blind tasting' (or, rather, the Dining in the Dark event at The Living Room in Oxford), I happened upon a revelation. I gingerly pushed a spoon of something crispy but soft in the centre into my mouth. A croquette? Mashed potato, definitely. And cheese. But, as I slipped off my blindfold, I was assured that there were no mashed potatoes at all in there, just breadcrumbs, Caerphilly cheese, leeks and seasonings. They were Glamorgan vegetarian sausages. And right then, I decided I would track down the recipe and make them at home. 

And here is the result. OK, they're not sausages, and they are a bit over-browned on one side (you know when you're about to dish up dinner and you turn round and there are still colouring books, pencils, soft toys and sequins strewn all over the table from the children? Yeah, that.) 

But they're mighty tasty, if you can keep an eye on the pan while cooking them. 



I based the recipe on Sophie Grigson's Glamorgan sausages but changed a few ingredients and quantities here and there. I've used rice crumbs for the coating, so they're lighter - you still have the breadcrumbs on the inside, but the rice crumbs give a crispness for the outside. 

They're cheesy, surprisingly light, and I've started craving them with baked beans and a few chips, but they'd also be good with a dressed green salad and a dollop of chutney.

Caerphilly Cheese and Leek Cakes
Serves 4
Ingredients

• 100g grated Caerphilly cheese
• 150g fresh, white breadcrumbs (i just blitzed about 3 slices of bread in the processor)
• 1 small finely chopped leek
• 2 eggs
• small handful of parsley, chopped
• 1 tsp Dijon mustard
• pinch of sea salt and black pepper
• 4-5 heaped tablespoons rice crumbs (it's a gluten-free alternative to breadcrumbs, you can buy them in the supermarket)

Method

1. In a bowl, mix together the Caerphilly, breadcrumbs and the leek. In a separate bowl, whisk the eggs and beat in the parsley, mustard and season well with salt and pepper. Tip about 2-3 tablespoons of the mustardy egg mixture into a small bowl and the rest into the cheese and leek mixture. Give it a good stir, so it becomes sticky and well combined. 
2. Tip out the rice crumbs onto a plate and then form the cheese mixture into four patties. Dip them in the egg and then into the rice crumbs. Fry in a little oil for about 5 minutes on each side, turning them over once golden, until they're piping hot all the way through.