Chilli broad bean fritters with homemade labneh

Chilli broad bean fritters with homemade labneh

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Prep: 1 hr Cook: 35 mins plus 1 day straining and at least 1 hr chilling

A challenge

Serves 4 as a starter or light lunch
A light lunch or dinner party starter of falafel-like patties served over labneh, a creamy Middle-Eastern strained yogurt cheese

Nutrition and extra info

  • fritters only
  • Vegetarian

Nutrition: per serving

  • kcal365
  • fat22g
  • saturates5g
  • carbs21g
  • sugars6g
  • fibre11g
  • protein15g
  • salt0.5g
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Ingredients

  • 450g pot goat's milk yogurt
  • sunflower or vegetable oil, for frying
  • plain flour, for dusting

For the fritters

  • 600g broad beans (or 1¼kg in their pods), skinned (see 'tip' for how to prepare)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • small bunch mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch dill, roughly chopped
  • 1 tbsp self-raising flour, plus a little for dusting
  • 1 red chilli (deseeded if you don’t like it too hot), roughly chopped
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 small garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground allspice
  • ½ tsp sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

For the salad

  • 200g broad beans (or 450g in their pods), skinned (see 'tip' for how to prepare)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 100g peas, defrosted if frozen, blanched if fresh
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp extra virgin olive oil, plus extra to serve
  • handful pea shoots
  • ½ red chilli, deseeded and finely sliced
  • 1-2 radishes, finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

Method

  1. Make the labneh 1-2 days ahead – the earlier you make it, the richer it will be. Season the yogurt with a good pinch of salt. Line a sieve with a large piece of clean muslin or a J-cloth, suspended over a bowl. Tip the yogurt into the sieve, pull the sides of the muslin up to encase the yogurt, twist and tie with a piece of string. Strain in the fridge for 1-2 days. The liquid from the yogurt (called whey) will drip into the bowl, leaving you with a thick, spreadable yogurt called labneh – see below for using up the whey.

  2. To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs.

  3. When you’re ready to serve, heat at least 6cm oil in a wide, deep pan and turn the oven to a low heat, ready to keep the fritters warm. The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven while you cook the next batch.

  4. While the fritters cook, mix the broad beans, peas, lemon juice, olive oil and some seasoning for the salad. To serve, spread a little labneh across the middle of each plate. Add 4 fritters, and spoon a little of the salad around. Top with a few pea shoots, a sprinkling of chilli, a few slices of radish and a drizzle of olive oil.

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Comments, questions and tips

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gabriellebourke
12th Oct, 2015
I found this recipe quite tricky. Firstly, the bean mixture has no liquid in it, so don't try to blend it in a kitchen-top blender, it won't budge. Use a stick-blender or mash instead. That saying, the resulting fritter batter was very runny, and needed a lot more flour than stated to get it to stick into fritter shapes. They were yummy once cooked but with all the added flour not as flavoursome as hoped.
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