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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