Broad bean mint cakes

Broad bean mint cakes

Broad bean mint cakesThese 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


  1. Fry the shallots over a gentle heat.
  2. 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.
  3. Put the broad beans into a bowl, then stir in the shallots, mint, garlic, lemon zest, sugar, one egg, salt, and pepper.
  4. Shape the mixture into six patties, then put them on a shallow tray in the freezer for an hour, to firm up.
  5. Beat the second egg, then dip each patty into the egg then the breadcrumbs.
  6. Fry patties for 2-3 minutes each side, until golden brown.

Broad bean mint cake mixture

Broad bean mint cakes

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