Vegan savoury welshcakes with cheese & spring onion
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Being a Welsh girl living in Somerset, I wanted to mark the occasion of St David’s Day and pay homage to my Welsh roots. Nine times out of ten I celebrate an occasion with food and this occasion is no different! I remember having welsh cakes growing up and wondering two things 1) Who on earth likes to eat dried fruit for a treat? 2) Why dried fruit, Wales isn’t known for its vineyards? Don’t get me wrong, I probably wouldn’t have questioned it if I liked dried fruit. I am more of a savoury fan myself so I set about changing the welsh cake to a savoury treat. It worked. They taste very good warm with a bit of chutney but I discovered they taste even better cold. The flavours are stronger and they are just blumming delicious. The ingredients are standard fayre and all items you are very likely to have at home. These are a winner with kids too and are an ideal alternative to sandwiches for packed lunches. I removed the spring onion from my daughters as she is not a fan.


225g self raising flour

50g coconut oil – in solid state

50g vegan ‘butter’, I used Flora original – cold, straight from fridge

100ml Plant milk – I used Oatly Barista

100g vegan cheese of choice, grated – I used Applewood.

2 spring onions, finely chopped – including green part

Pinch of salt

Oil to shallow fry – I use cold pressed rapeseed


1. Add the flour and fat to a food processor and blitz gently until it resembles bread crumbs – you can do this by hand if you prefer. Just ensure your hands are cold for best results.

2. Put the breadcrumbs in a mixing bowl and add the remaining ingredients and mix to combine. Do not over work, just combine and stop.

3. Form into approximately 12 individual patties, you can use a cookie cutter, a glass or freestyle. It’s up to you. The mixture will be a wet dough, if it is too hard to shape dust with a little flour.

4. Heat oil in a heavy bottomed pan, covering the base with a layer of oil about 3mm deep

5. Add the welsh cakes to hot oil, over a medium heat, leave for a few minutes to brown on one side, flip and brown the other side. These will take about 6 minutes to cook. They should be browned but not burnt. You may need to be cooked in batches depending on pan size. and more oil added for each new batch.

You can serve these immediately, alone or with a chutney of your choice. Alternatively, keep in an airtight container in a cool place/the fridge for a up to 3 days to use for lunches.

I hope this recipe is useful to you, if you give it a go let me know what you think in the comments below.

Kate xx

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