Broad Bean Fritters with Mint Yoghurt

These Broad Bean fritters celebrate the freshness of early summer, when broad beans are sweet, plump, and begging to be used in more than just salads. Lightly mashed and folded with herbs, a bit of spice, and a scattering of parsley, they’re pan-fried until golden and served with a cool, tangy mint yoghurt that cuts through the richness. Whether as a starter, lunch, or part of a mezze spread, they’re simple, satisfying, and just a little bit nostalgic.

Ingredients

For the fritters:

• 250g fresh broad beans (double-podded if possible)
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 handful fresh parsley, chopped
• 1 handful fresh mint, chopped
• Zest of 1 lemon
• 1 egg
• 50g plain flour (or chickpea flour for gluten-free)
• Salt and pepper to taste
• Oil for shallow frying

For the mint yoghurt:

• 100g Greek yoghurt (or coconut yoghurt for dairy-free)
• 1 tablespoon fresh mint, finely chopped
• Juice of half a lemon
• Salt to taste

Instructions

1. Cook the broad beans in boiling water for 2–3 minutes, then drain and cool. If not already podded, remove the outer skins.
2. Roughly mash the broad beans in a bowl – you want a mix of texture, not a purée.
3. Add the onion, garlic, parsley, mint, lemon zest, egg, and flour. Season well with salt and pepper. Mix to combine into a thick batter.
4. Heat a little oil in a non-stick pan over medium heat. Drop heaped tablespoons of the mixture into the pan, flattening slightly. Fry for 2–3 minutes on each side until golden and crisp.
5. Meanwhile, mix all the mint yoghurt ingredients in a small bowl and set aside.
6. Serve the fritters warm with a dollop of mint yoghurt, a sprinkle of diced red peppers and a chilled glass of Lord Hopsworth Kombucha.

Pair with a chilled glass of Lord Hopsworth Kombucha