Fresh broad beans are my favorite summer veggies. I love to just cook them and eat with a pinch of salt. But these are also great to make a healthy and nutritious meal. Like these patties. These came out very aromatic thanks to coriander. If you’re not a fan I recommend swapping for parsley.
- 200 g cooked broad beans
- handful of coriander
- 1 flax egg – 1tbsp ground flax seeds mixed with 2 tbsp water
- 25 g pumpkin seed butter (or tahini)
- juice of 1/2 lime
- salt, chili flakes, wild garlic
Cook broad bean for 15 minutes until soft. Peel and mash with a fork. It doesn’t have to be perfect, I personally like big chunks. Combine with other ingredients and form balls. Press each pattie to the baking pan lined with parchment paper. Bake for 15 minutes.