Broad Bean and Zucchini Fritters

Cook time 30 minutes
Servings 2


Olive oil, for shallow frying

250g frozen broad beans, defrosted and dried well with paper towel

1 medium zucchini, grated, salted and dried well with paper towel

2 French shallots, peeled and chopped

3 sprigs of mint, plus extra for garnish

1 tsp ground cumin

1/2 a lemon, zest

1/2 cup cornflour

3 eggs

4 slices of smoked salmon, to serve

Salt and pepper

Broad Bean and Zucchini Fritters


Place 2 eggs into a pot of water and bring to the boil. Once boiling, cooking for 3 minutes for soft boiled eggs. Cool down immediately under cold water before peeling.

In a food processor, add ¾ of the broad beans, zucchini, shallots, cornflour. Blitz to a rough paste.

Add picked mint leaves, cumin, lemon zest, and an egg. Season with salt and pepper and pulse 4-5 times to mix. Roughly chop the remaining broad beans and fold through.

Cover the base of a large fry pan with a thin layer of oil and heat over a medium heat. Using 2 spoons to  form the mixture into quenelles (or spoonful’s if you didn’t want to quenelle). Lower into the oil and cook fritters until golden brown on all sides. Drain on a plate lined with paper towel and repeat the process with the remaining batter.

Serve fritters with salmon, eggs cut in half, extra mint and a lemon wedge.