Vegetarian mains
Broad bean fritters with sweet chilli sauce
Fresh tasting, with a kick from the chilli sauce. Serve with a salad as a main course for 4, or on their own as a starter for a BBQ for more. Feta cheese would also work well.
Ingredients
- 300g broad beans (podded weight)
- 125g self-raising flour
- 2 eggs
- 2 tbsp crème fraîche
- 75ml milk
- 2 Sussex Slipcote sheep's cheese with garlic and herbs, or 150-200g of another soft sheep's or goat's cheese
- 6-8 mint leaves, finely chopped
- a few chives, finely chopped
- butter and oil for frying, e.g. vegetable or sunflower
- sweet chilli sauce, to serve
Method
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Step 1
Cook the podded 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.
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Step 2
In a large bowl, whisk the flour, eggs, crème fraîche and milk, until you have a smooth, thick batter. Crumble in the cheese, broad beans, mint and chives. Season.
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Step 3
Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you'll need to cook them in 2 or 3 batches).
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Step 4
Cook on a medium heat on one side for 2-3 minutes, until golden brown (you'll see small bubbles appearing as they're ready), then turn and cook for 2 minutes or so on the other side, until cooked through.
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Step 5
Serve with sweet chilli sauce.