Broad bean sliders
( MAKES 10-12 )
Photo by Babiche Martens
I always try to keep a packet of broad beans stashed in the freezer, as they are so easy to whip into a dip, which I have served with these sliders (these are also a great way to use up leftover potatoes). You can add all sorts of fillings; here I have roasted some cherry tomatoes for colour and added a dollop of aioli.
|300 g||Potatoes, peeled and diced|
|500 g||Frozen broad beans|
|1||Garlic clove, crushed|
|¼ tsp||Celery seeds|
|¼ tsp||Ground cumin, and coriander|
|¼ cup||Chopped fresh coriander|
|1 Tbsp||Lemon zest|
|¼ cup||Dried breadcrumbs|
|½ tsp||Salt and freshly ground black pepper|
|1 large handful||Flour, to dust|
|1 dash||Oil, to cook|
|10||Slider buns, use up to 12|
|1 pottle||Aioli, for the sliders|
|1||Lettuce, to serve|
- Place the potatoes into a pot of salted water and bring to the boil. Cook for 10 minutes until softened, drain and mash with a fork. Cool.
- Plunge the broad beans into a pot of boiling salted water for 5 minutes. Drain until cool enough to handle. Remove and discard the husks. Place the beans into a kitchen processor with the garlic, celery seeds, cumin, coriander, zest, breadcrumbs, salt and pepper. Blitz until chopped well. Add to the potatoes, mixing well.
- Shape the mixture into little patties to fit the size of your slider buns and dust with flour.
- Heat a little oil in a frying pan to a medium heat. Cook a few at a time for 3 or 4 minutes each side until crispy. Keep warm in the oven while you cook the remainder.
- Warm the buns and build your sliders, adding your favourite fillings.
More store-cupboard nibbles from Angela