Broadbean Fritters
I love this, as it is easy to whip up for lunches or when hunger strikes.
The thing that takes the most time is popping out the broad beans from their shells, ask for some help if you can, while getting everything else ready.
This is a protein rich snack, makes a bakers dozen.
Ingredients:
- 200g fresh Streamside broadbeans, shelled, keep the skins on.
- 30g Streamside Spring onion, chopped
- 1 garlic clove
- 30g of Streamside parsley
- 40g olive oil
- 1 tsp dried oregano
- 1/2 tspn of garlic granules
- 1 tsp ground coriander
- 1/2 tsp chilli flakes (optional)
- 3g salt
- 3 eggs
- 90g of grated colby cheese
- 30g of greek yoghurt
- 100g of self raising flour (or chickpea flour for a gluten-free option)
- Fresh cracked pepper, to taste
- Butter for frying
- Lemon wedges, to serve
Directions
- In a food processor, combine the broad beans, garlic, oil, parsley, spices and herbs. Pulse until the mixture is roughly blended but still has some texture.
- Transfer the mixture to a bowl. Add the eggs, flour, cheese, yoghurt, salt, and pepper. Mix well to form a thick batter.
- Heat a butter in a frying pan over low/medium heat.
- Drop spoonfuls of the mixture into the pan, flattening slightly with the back of the spoon to form fritters.
- Cook for 3 minutes on each side, or until golden brown and cooked through.
- Serve the fritters warm with a squeeze of lemon juice. I have crumbled some goats chevre on here, with a green goddess dressing.