Broad bean patties

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.


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