One of the best things about spring is broad beans. They’re only around for a short time, but broadies are worth the wait for their flavour and versatility.
Most people I know love to make falafel with broad beans and with good reason, but we’ve decided to share a recipe for a fritter that uses a few other ingredients in this week’s box.
These were a real hit with the small humans as well.
Broad bean & potato frittersPrint This
- 1/2 teaspoon each whole cumin, coriander and fennel seeds
- 3-4 mushrooms, roughly chopped
- 6 asparagus spears, chopped into small pieces
- 1/2 mild chili, deseeded and chopped
- 2 garlic cloves, minced or grated
- 2 medium potatoes, peeled and diced
- 350gm broad beans, shelled
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric powder
- 3 tablespoons fresh coriander, chopped
- 40gm breadcrumbs
- 1 egg
- 50gm plain flour
- 1 cup yoghurt
- 2 tablespoons mint, chopped
- 1/4 cup rice bran (or sunflower) oil for cooking fritters
- squeeze of lemon
- Put the seeds in a shallow pan and gently dry-roast until fragrant, then grind in a mortar & pestle or spice blender.
- Melt some butter in a frying pan and lightly sautée the mushroom, asparagus, chili and garlic and set aside.
- Boil the potatoes in salted water for five minutes, then add the broad beans and simmer for a further eight minutes.
- Drain, transfer potatoes and beans to a bowl and add the ground spices, sautéed mushroom mix, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly.
- Mix in the coriander, breadcrumbs and egg.
- Shape handfuls into patties, coat in flour and chill in the fridge for half an hour. Makes about 12 fritters.
- While the patties are chilling, mix the mint with the yoghurt and keep cool.
- Gently heat the rice bran oil in a frying pan and cook the fritters on a medium to high heat until golden brown on each side.
- Squeeze some lemon over the fritters just before serving with the minty yoghurt and a fresh salad.