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Broad bean and herb potato cakes
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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.
Typical values per serving:
6.4g fibre 11.7g protein
This recipe was first published in May 2014.