GREEN PEA, FAVA BEAN AND FETA CAKES WITH MINT

For the cakes:

❚ Sea salt flakes and freshly ground black pepper

❚ 2/3 cup (150 mL) fava beans, fresh or frozen

❚ 1 cup (250 mL) green peas, fresh or frozen

❚ 1 tbsp (15 mL) extra virgin olive oil

❚ 1 egg, lightly beaten

❚ 1 small bunch (10 g) mint leaves, finely chopped, plus more to serve (optional)

❚ Finely grated zest of ½–1 unwaxed lemon, to taste, plus more to serve (optional)

❚ 60 g (2 oz) feta cheese, plus more to serve (optional)

To serve (all optional):

❚ Poached or hard-boiled eggs

❚ Toasted pumpkin seeds

❚ Chili oil

❚ Avocado

❚ Natural yogurt

❚ Chive or other herb flowers

1. Preheat the oven to 400°F (200°C). Line a small baking sheet with baking parchment.

2. Bring 2 small saucepans of water to the boil and add a pinch of salt to each. Drop the beans into one pan and the peas into the other and boil for a few minutes. Strain the peas through a colander. Strain the beans through a colander, allow them to cool a little, then squeeze the soft, bright green inner beans out of their shells. (Discard the bean shells.)

3. Put the shelled beans and peas in a food processor with the olive oil, egg, mint, salt, pepper and lemon zest to taste. Process a little until the mix comes together, but there is still some texture. Taste for seasoning.

4. Crumble in the feta and mix in lightly. Divide the mix into 3 and pat into circles on the prepared sheet, each about 10 cm (4 in) wide and a bit less than 2 cm (¾ in) deep. Bake for 15 minutes, or until they feel firm.

5. Lift them off the sheet with a spatula and serve immediately, with any or all of the serving suggestions: a poached or hard-boiled egg, mint leaves, toasted pumpkin seeds, chili oil, avocado, feta, salt and pepper, lemon zest, natural yogurt and chive or other herb flowers.

Makes: 3