Broad bean mint cakes

These 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

Directions

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.