Broad bean and herb potato cakes

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 10-15 minutes
  • Total time: 20-25 minutes, plus cooling 25 minutes
  • Serves:2


    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.

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