Broan bean fritters are a delicious vegetarian main course and they can be served as canapés too. Riverford MK’s Vanessa Cook shares their recipe.
We both love vegetable fritters; I’ve been making one sort or another from Riverford recipes for several years now as they always impress and they always taste great.
These simple broad bean fritters make a good vegetarian main course, but you can serve smaller ones as starters or canapés for a summer party (you can make them in advance and gently warm them through in a low oven when you need them).
They are often a hit with children too – particularly dinky-sized ones.
For enough for four people you’ll need…
•300g podded broad beans (that’s approximately 900g in their pods)
•125g self-raising flour
•2 large eggs
•2 tablespoons crème fraîche
•200g soft, mild sheep’s or goat’s cheese, crumbled •a small handful of mint leaves, chopped
•a small handful of chives, snipped or chopped
•a little sunflower or olive oil & a knob of butter, for frying sweet chilli sauce, to serve (optional)
Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh in cold water.
Peel off the outer skins and discard, leaving the bright green inner bean (the easiest way I’ve found to peel the beans it to make a little nick in the skin with your thumb nail, then ease the bean out of the skin).
Next, in a large bowl, whisk the flour, eggs, crème fraîche and milk until you have a smooth, thick batter. Crumble in the cheese.
Stir in the broad beans, mint and chives and season with salt and pepper.
Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you’ll need to cook them in two or three batches) and cook on a medium heat for 2–3 minutes, until golden brown on the bottom (you’ll see small bubbles appearing from underneath as they’re ready).
Flip them over and cook for 2 minutes or so on the other side, until cooked through.
Don’t worry about them being perfectly regular in size and shape, nobody will mind when they taste this good!
I love to serve them with some sweet chilli sauce for dipping.
The recipe can be varied in lots of ways – you can use a gluten-free self-raising flour if you prefer.
If you have no broad beans, use chopped up French beans or sliced runner beans instead.
You can also vary the cheese too – more often than not I use a saltier feta style cheese as I love the tangy flavour it brings to the fritters.
They are simple, delicious and quick to make, so why not give them a go? We’d love to know what you think!
Call Vanessa on 01908 238100 to order an organic recipe or veg box straight to your door.
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