GREEN PEA, FAVA BEAN AND FETA CAKES WITH MINT

Makes: 3

For the cakes:

Sea salt flakes and freshly ground black pepper

2/3 cup (160 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 (0.5 oz/14 g) mint leaves, finely chopped, plus more to serve (optional)

Finely grated zest of 1/2-1 unwaxed lemon, to taste, plus more to serve (optional)

2 oz (56 g) 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 (205 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 4 in. (10 cm) wide and a bit less than 3/4 in. (2 cm) deep. Bake for 15 minutes or until they feel firm.

5. Lift them off the sheet with a spatula. Serve immediately, with any or all of the serving suggestions.