Broad bean fritters with herbed feta

My broad beans are producing copiously and these broad bean fritters are a great brunch dish. They also freeze well so you can take some to work in your lunch box, perhaps with a little chutney.

For this recipe you can use fresh or frozen broad beans, preferably small young broad beans. If yours are large and greyish, then remove the outer grey pod as well to leave the bright green bean inside.

250g broad beans
200g feta cheese

125g plain flour
½ tsp baking powder
1 egg

150ml milk

Zest of a lemon

Olive oil

Mint leaves, chopped

Chives, chopped

Streaky bacon (optional)

Whisk the feta (soften with some milk, yoghurt or cream cheese if needed), 1 tbsp oil and a pinch of salt in a bowl with an electric whisk until light and fluffy. Fold in the mint and 1 tbsp chopped chives. Cover and chill.

Grill the bacon until crisp.

Tip the flour and baking powder into a bowl with ½ tsp salt. Make a well and whisk in the egg and milk until you have a smooth batter. Fold in the lemon zest, broad beans and most of the remaining chives.

Heat a frying pan with a little oil. Add spoonfuls of the batter to the pan to make fritters. When they start to set, and bubbles come to the surface in the batter, flip, and cook for a few more minutes until lightly golden on both sides. Keep warm under foil while you make the rest.

Serve the fritters with spoonfuls of the whipped feta on top, sprinkled with chives, and with rashers of bacon if you desire.