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
- 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)
- 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.
- 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.