Cheese and leek patties with spicy arrot relish

Serves 4

This recipe is a twist on the traditional Glamorgan sausage. In summer months I use red onion, chopped sun-dried tomatoes and fresh basil in the mixture, and serve them with a fresh tomato sauce. This time of year to accompany the patties I usually make a quick preserve type relish. You can triple the recipe ingredients for the relish and make a couple of jars to enjoy over the coming months.

Ingredients

150g white or brown breadcrumbs, plus 50g for coating
60g half fat cheese, grated
75g chopped leek, blanched
1 large egg, plus 1 small egg for coating
1teaspoon Dijon mustard
1 tablespoon chopped parsley
¼ teaspoon sea salt
Black pepper
1 large carrot
Squeeze lemon
½ teaspoon sesame seeds
Vegetable oil

RELISH

2 carrots, peeled and grated
1 large onion, peeled and finely sliced
1 small dried chilli, chopped
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon fennel seeds
2 tablespoons soft brown sugar
4 tablespoons balsamic vinegar

Instructions

Place the breadcrumbs, cheese, leek, egg, mustard, parsley, salt and pepper in a mixing bowl. Mix well and form into small rounds. Beat an egg and mix with a little water, dip the rounds into the egg, then cover with breadcrumbs. Place on a baking sheet and grill both sides under a medium heat until golden. Alternatively, bake in a preheated oven, gas mark 5/ 180c/350f for about 20 minutes.

To make the relish, heat the oil and add the onions, cook until soft. Add the carrot and cook for two minutes. Add the chilli and spices and cook for 5 minutes, then stir in the sugar and balsamic vinegar. Continue cooking over a moderate heat until the mixture becomes sticky. Remove and decant into a small jar.

For the garnish simply grate the carrot into a bowl, squeeze in the lemon juice and add the sesame seeds. To serve, spoon the carrot salad onto serving plates, place the patties on top and serve with the relish.