We love young tender broad beans as for us they mark the beginning of early summer flavours. We like to make a whole load of broad bean fritters and keep them stashed in the freezer for future use and when we fancy a vegetarian hit!
500g broad beans (podded)
200g of soft cheese (we use goats cheese)
2-3 tbs of natural yoghurt or crème fraiche
120g chickpea flour (you can use normal flour)
80ml of whole milk
handful of chopped mixed herbs
2 chopped spring onions
Enough rapeseed oil for cooking
Pop the podded beans in to a pan of bubbling water and boil gently for 2-3 minutes. If you want to at this point you can remove the skins after the beans have cooled.
Mix the flour, milk, eggs and yoghurt together to form a smooth thick mixture. Add the beans, chopped cheese, spring onions and herbs and stir in to the mixture.
Heat a big frying pan to a medium heat with the rapeseed oil and add the mix in 2-3 ladles at a time cooking each side for 3 minutes or until a lovely warm golden colour.
We serve ours on a bed of lush lettuce leaves with a dressing, or we add to buns for a veggie burger, either way is delicious.