Broad Bean and Zucchini Fritters

Cook time 30 minutes
Servings 2


Extra Virgin 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 extra virgin olive 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 extra virgin olive 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.