Spicy broad bean fritters with lemon minted yoghurt

Broad Bean Fritters

Serves 10

  • 1 kg fresh broad beans, in their pods (about 300g podded weight) or 500g defrosted broad beans, skinned

  • 6 sprigs fresh coriander

  • 1 small bunch fresh mint

  • sea salt

  • freshly ground black pepper

  • ½ teaspoon cayenne pepper

  • 1 level teaspoon ground cumin

  • ½ fresh red chilli, deseeded and finely sliced

  • zest and juice of 1 lemon

  • 1 heaped teaspoon plain flour

  • 1 litre vegetable oil

  • 1 small piece potato, peeled, optional

  • 4 tablespoons natural yoghurt

  • a few handfuls mixed crunchy salad leaves, washed and spun dry

  • extra virgin olive oil

  • pickled chillies, to serve

Boil any larger white-skinned broad beans for 30 seconds, then drain. When cool, pinch their skins off – they'll taste less bitter if you do this. Now whiz the coriander and half the mint in a food processor. Season with salt and pepper, then add the spices, chilli, broad beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry.



Get a large saucepan and pour in the vegetable oil till it's 5 to 7cm deep. Be careful – keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato – as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it.



Cover a plate with a sheet of greaseproof paper. Scoop up a small amount of the broad bean mixture and either use your hands or two spoons to shape it into little rounds, then put them on to the plate. When they're all done, carefully lower one of them into the hot oil with a slotted spoon and drain on a plate lined with kitchen paper. When you're got the hang of it, fry the rest of them – they should all fit into the pan at the same time but, if not, simply do batches.



For your lemon minted yoghurt, squeeze half the lemon juice into the yoghurt. Pick and chop the rest of your mint leaves and stir them in, adding salt and pepper to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil. Sprinkle the fritters with salt and serve with the lemon minted yoghurt, the dressed salad leaves and some pickled chillies.

Nutritional Information

Spicy broad bean fritters with lemon minted yoghurt

A delicious snack or starter to spice things up

0 foodies cooked this
Dark and crunchy on the outside, green and soft inside – you'll love these little bean fritters
Serves 10
35m
Not too tricky
Method

These fritters make a delicious snack. They not only taste awesome but they look amazing – dark and crunchy on the outside, bright green and soft inside! They're simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green broad beans. Or you can use frozen broad beans – simply defrost them and pinch off their skins.

Boil any larger white-skinned broad beans for 30 seconds, then drain. When cool, pinch their skins off – they'll taste less bitter if you do this. Now whiz the coriander and half the mint in a food processor. Season with salt and pepper, then add the spices, chilli, broad beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry.

Get a large saucepan and pour in the vegetable oil till it's 5 to 7cm deep. Be careful – keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato – as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it.

Cover a plate with a sheet of greaseproof paper. Scoop up a small amount of the broad bean mixture and either use your hands or two spoons to shape it into little rounds, then put them on to the plate. When they're all done, carefully lower one of them into the hot oil with a slotted spoon and drain on a plate lined with kitchen paper. When you're got the hang of it, fry the rest of them – they should all fit into the pan at the same time but, if not, simply do batches.

For your lemon minted yoghurt, squeeze half the lemon juice into the yoghurt. Pick and chop the rest of your mint leaves and stir them in, adding salt and pepper to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil. Sprinkle the fritters with salt and serve with the lemon minted yoghurt, the dressed salad leaves and some pickled chillies.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 279 14%
  • Carbs 9.1g 4%
  • Sugar 2.3g 3%
  • Fat 1.8g 3%
  • Saturates 0.5g 3%
  • Protein 6.9g 15%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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