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Vegetarian Broad Bean Fritters Recipe

Vegetarian Broad Bean Fritters Recipe

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!

Ingredients

500g broad beans (podded)

200g of soft cheese (we use goats cheese)

2-3 tbs of natural yoghurt or crème fraiche

2 eggs

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

Method

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.