Light, pan-fried patties of fresh broad beans and carrot, brightened with parsley and served with a spoonful of yogurt.
Serves 4
Nutrition (per serving, estimated)
- Energy: 115 kcal
- Protein: 8 g
- Fat: 3 g
- Carbohydrate: 12 g
- Fibre: 4 g
Estimated values.
Ingredients
- 250 g fresh broad beans (fava)
- 1 medium carrot
- 1 garlic clove
- 1 tablespoon grated onion
- 4 sprigs parsley
- 3 tablespoons whole wheat flour
- 1 egg
- Salt
- Black pepper
- 3–4 drops olive oil (for frying)
- 1 tablespoon yogurt
Method
Shell the broad beans and remove the tough skins. Peel the carrot and cut into 2–3 pieces. Boil the beans and carrot in salted water until soft, then drain and transfer to a food processor. Add the garlic, parsley leaves and grated onion and pulse (keep it textured, not watery). Transfer to a deep bowl, add the whole wheat flour, egg, and salt and pepper to taste, and knead. Take walnut-sized pieces and flatten gently by hand. Heat a pan brushed with oil and wiped with a paper towel, and fry the patties on both sides. Serve warm or hot with yogurt.