125 g/4 oz
dried broad beans, soaked overnight in cold water
2 tablespoons Greek yogurt, plus extra to
serve
1
tablespoon tahini
1 tablespoon lemon juice
1 garlic
clove, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2
teaspoon cayenne pepper
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint
salt and pepper
vegetable oil, for shallow-frying
Method:
Drain the
broad
beans
and dry thoroughly. Place in a food processor
and blend to form a fairly smooth paste.
Transfer the pureed beans to a bowl. Stir in
all the remaining ingredients, season with
salt and pepper then cover and chill for 1
hour.
Form the mixture into small patties.
Heat a
shallow
layer of oil in a nonstick frying pan and
fry the patties, a few at a time, for 1-2
minutes on each side until golden. Serve
2 with
Greek yogurt.
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