Broad Bean and Potato Cakes

If you grow your own broad beans, you probably suffer from a bit of a glut early each summer. They do freeze well and will last well into next year if you pod them and freeze them as you harvest

You can also use shop bought or frozen broad beans. In all cases, it’s best to remove the dull outer husk from the bean which can be a little tough, to reveal the bright jade green beans in all their glory. If using frozen beans, defrost first

Any type of chili flakes work in this, or if you don’t like chili, just leave them out. I used slightly earthy urfa chili which provides more flavour than heat

I served these potato cakes with a few tablespoons of yogurt, flavoured with a tablespoon of finely chopped preserved lemon, a tablespoon of good quality tahini and a splash of olive oil

This recipe makes around 8 cakes

Ingredients

400g new potatoes

250g broad beans – shelled weight

2-3 tablespoons olive oil

1 small red onion – finely sliced

1 clove garlic – crushed

100g spinach – wilted and chopped

2 tablespoons chopped coriander (Parsley, Mint or Dill would also work, or combine a selection)

1 teaspoon chili flakes

Half a teaspoon sea salt

A pinch of turmeric

Method

Put the potatoes in a saucepan (one that has a lid) cover with water, pop the lid on and bring to the boil.

Simmer for around 15-20 minutes depending on size until soft. Check this by seeing if a small knife goes right through

Drain, and leave to cool, then mash roughly, leaving the skins on

Put the beans in a bowl, cover with boiling water and leave for 5-10 minutes. Drain, then pop off the skins using your fingernail to make a small slit, then gently squeeze the flesh out

Discard the skins

Heat 1 tablespoon of the oil in a frying pan then fry the onion until softened and slightly browned. Add the garlic, spinach, herbs and spices and fry until any water in the spinach has reduced

Combine the mashed potato, beans and onion mix in a large bowl and season well with salt

Heat the remaining oil in a large frying pan, then take a small handful of the potato mix, roll into a ball and squash onto the pan. Fry for 5 minutes each side until browned. Don’t worry if some of the beans fall out of the mix into the pan, just serve these crispy beans alongside the potato cakes