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Spicy broad bean fritters with lemon minted yoghurt
Spicy broad bean fritters with lemon minted yoghurt
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Total Time:
35 minutes
Crispy exterior, tender and vibrant interior - you'll adore these flavorful bean fritters.
Ingredients:
  • pickled chillies to serve
  • 1 kg fresh broad beans in their pods (about 300g podded weight) or 500g defrosted broad beans, skinned
  • 6 sprigs fresh coriander
  • ½ a bunch of fresh mint (15g)
  • ½ teaspoon cayenne pepper
  • 1 level teaspoon ground cumin
  • ½ fresh red chilli deseeded and finely sliced
  • 1 lemon zest and juice of
  • 1 heaped teaspoon plain flour
  • 1 litre vegetable oil
  • 1 small piece of potato peeled, optional
  • 4 tablespoons natural yoghurt
  • a few handfuls mixed crunchy salad leaves washed and spun dry
Instructions:
  • Quickly blanch the larger white-skinned broad beans for 30 seconds, then drain and remove their skins to reduce bitterness. Blend coriander and half of the mint in a food processor, adding sea salt, black pepper, spices, chili, broad beans, and lemon zest. Gradually mix in flour until combined. Heat vegetable oil in a large saucepan. Test the oil's temperature by dropping in a piece of potato - it should sizzle and float to the top. Shape the broad bean mixture into small rounds and fry in batches until golden brown. Combine yoghurt with lemon juice, mint, salt, and pepper. Toss salad leaves with lemon juice and olive oil. Serve the fritters with lemon minted yoghurt, dressed salad leaves, and pickled chillies.

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