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Broad bean & chickpea patties with fresh coriander & coconut chutney

Vegetarian

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Serves: 4

Ingredients

500g broad beans, podded (100g podded weight)
400g can chickpeas, drained
25g gram flour
3 cloves garlic, finely chopped
25g fresh ginger, peeled and finely chopped
1 red chilli, seeded and chopped
1 tsp garam masala
Juice of ½ lemon
2 tbsp rapeseed oil
Lemon wedges, to serve

For the chutney
1 green chilli, seeded and chopped
1 tsp chopped fresh ginger
28g pack coriander, roughly chopped
90g pack fresh coconut chunks
Juice of ½ lemon

Method

1. Cook the broad beans in boiling water for 4-5 minutes, then drain and refresh under cold water. Pat dry and blend in a food processor with the chickpeas, gram flour, garlic, ginger, chilli, garam masala, lemon juice and seasoning until you have a thick paste. Don’t make it too smooth, as it’s nice to have some texture. With damp hands, form into 12 patties.

2. Place the chutney ingredients into a food processor and whizz until chopped. Check the seasoning and put into a serving bowl.

3. Heat the oil in a nonstick pan and cook the patties for about 5 minutes, in batches if necessary, until golden on both sides. Serve with the coconut chutney and lemon wedges.