Broad bean and herb potato cakes

  • Vegetarian


350g Jersey Royals or Cornish New Potatoes, halved
150g fresh podded broad beans
2 tbsp chopped fresh mint
1 tsp ground coriander
150g pot natural yogurt
2 tbsp oil


1. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and cool. Meanwhile cook the broad beans according to pack instructions, drain and cool. Place the beans in a food processor and blend to a coarse paste.

2. Crush the potatoes and stir in the beans, 1 tbsp of the mint, the coriander, 1 tbsp of the yogurt and some seasoning. Shape into 4 cakes.

3. Heat the oil in a large frying pan and fry the cakes for 3 minutes on each side until golden. Mix the remaining yogurt and mint together and serve with the potato cakes.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 10-15 minutes
  • Total time: 20-25 minutes, plus cooling 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,483kj/354kcals
Fat 16.2g
Saturated Fat 2.9g
Carbohydrate 40.3g
Sugars 9g
Salt 0.2g

6.4g fibre 11.7g protein

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Thu May 29 15:34:42 BST 2014.