Sunday 12 June 2011

Broadbean and Mint Fritters

The first broadbeans of the season arrived in the Riverford box on Friday.  By the time they were podded and skinned, there was just a teacupful of the emerald green beans.  They were perfect to mix into a minted batter with chunks of cheddar, and fried in exiguous quantities of olive oil in a non-stick pan.  They were then consumed with non-fat Greek yoghurt mixed with sweet chilli sauce.  The recipe made enough for four, so we'll have the rest for lunch tomorrow.  I don't know what the calories were, but I don't really care, they were scrummy!

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