Broad Bean Skinnyjacks
Tasty, flat fritters bursting with fresh bean flavour. A cross between falafel and mini patties, they’re perfect for using fresh or thawed broad beans — even older garden beans — for a zero-waste, delicious treat
Ingredients
- ¼ cup lemon juice see tips above
- 2 cups fresh raw broad beans or thawed from freezer
- ½ tsp salt or low salt optional
- ½ tsp ground coriander (cilantro)
- ½ tsp ground cumin
- ¼ tsp ground chilli or cayenne or less to taste
- ¼ cup wholegrain flour of your choice
Instructions
- Put everything except the flour into a food processor, and process until the mix pulls together with an even, thick, ‘paste with finely-chopped chunks in it’ look. It takes a while, so rest the machine between bursts, scraping the sides into the mix.
- When it looks ready, set a frypan on low heat, (I use non-stick, no oil, though visitors prefer them lightly fried). Mix the flour in.
- To make a ‘test’ Jack, press some mixture into ¼ or 1/3 cup measuring cup, then ease it into the pan by hand. Flatten with a spatula to approx 1 cm. Cook gently on a low heat until the mix is set, then flip it over to cook side two. It should hold together, with only a small amount of crumbling or cracks.
- If your test Jack turns out too crumbly, add a little more flour to the mixture. When they’re binding well enough, cook the batch, popping them in the oven to keep warm until they’re all cooked. Serve with a sauce, pesto or relish of your choice. They’re wonderful eaten cold too! – including the next day.
Tried this recipe?Let us know how it was!