These broad bean mint cakes are really tasty and easy to make – a great way to liven up summer veggies with little effort.
This is a Yotam Ottolenghi recipe, published in the Waitrose magazine. Ottolenghi is a master of making vegetables interesting, and this recipe is unusually simple for him.
These are delicious served with new potatoes and a simple salad.
Ingredients for broad bean mint cakes
- 2 tbsp olive oil
- 3 large shallots, chopped
- 350g broad beans
- 10g mint leaves
- 1/2 clove garlic, crushed
- 1 tsp lemon zest
- 1/2 tsp ground cumin
- 1/4 tsp caster sugar
- 2 eggs, separate
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 50 grams breadcrumbs
- 400 ml sunflower oil for frying
- Lemon wedges to serve
Directions
- Fry the shallots over a gentle heat.
- Blanch the broad beans in boiling water for a couple of minutes, then blitz them in a food processor until lumpy – be careful not to over chop them so they get mushy.
- Put the broad beans into a bowl, then stir in the shallots, mint, garlic, lemon zest, sugar, one egg, salt, and pepper.
- Shape the mixture into six patties, then put them on a shallow tray in the freezer for an hour, to firm up.
- Beat the second egg, then dip each patty into the egg then the breadcrumbs.
- Fry patties for 2-3 minutes each side, until golden brown.
