Broad Bean Fritters from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Wats
These simple fritters make a good vegetarian main course but you could also serve smaller ones as starters or canapés for a summer party (they can be made in advance and gently warmed through in a...
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Ingredients
- 300 g podded broad beans (approximately goog in their pods)
- 200 g soft, mild sheep’s or goat’s cheese, crumbled
- small handful of mint leaves, chopped
- 2 tbsp crème fraîche
- 125 ml milk
- 125 g self-raising flour
- 2 large eggs
- sweet chilli sauce, to serve (optional)
- a little sunflower or olive oil and a knob of butter, for frying
- small handful of chives, snipped or chopped
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