Broad bean fritters with mint and coriander

Broad beans are such a beautiful vegetable to grow. Planted in winter, they grow lovely and tall (I stake mine), and have pretty black and white butterfly wing looking flowers that the bees adore. The pods seem to appear almost what feels like overnight in late Spring. The pods grow fat and juicy and the inside of the pod is like a sleeping bag for fairies all velvety and soft. I harvest mine early so the pods stay sweet and can be enjoyed by all.

Fritters are such a great food for children I find as they are crispy and you can hide things in there!!!

Nothing gives me greater pleasure than picking fresh broad beans, mint & coriander from my garden and making into divine little fritters, cooked with love for my family.

Broad bean, Mint & Coriander fritters

2 or so cups shelled Broad Beans (if your beans are older and have pale skins blanch them in boiling water and slip the skins off)

A hand full of Mint leaves

A hand full of Coriander leaves

A small handful of chives chopped finely with scissors

1/4 cup grated Parmesan

Zest of a lemon

1/2 teaspoon ground cumin

1 egg

3 tablespoons of Spelt flour

Good pinch of salt

A good grind black pepper

Olive oil for frying

Yoghurt dip

A hand full of Mint leaves finely chopped

1/2 cup Greek Yoghurt (I like Hohepa or Zany Zeus)

Olive oil

Salt & Pepper

Mix the Greek yoghurt and the Mint in a little bowl with a pinch of salt & some pepper, drizzle the top with Olive oil and and set aside. Put all the ingredients except the egg & spelt flour into the bowl of your kitchen whizz and pulse until its all finely chopped - you may have to scrape the sides down. Add the egg and pulse again a few times. Then add the flour and pulse only until its just mixed through. You can add a bit more flour if its looking too wet. Heat a generous few glugs of Olive oil in a medium hot pan and fry heaped teaspoonfuls until deep brown on both sides - about 2 - 3 minutes each side. Sprinkle with salt and serve with the yogurt dip.